Deliciously smoky and really versatile. Spread onto toasted pittas
panini’s, wraps, topped with fresh salad and avocado this is hummus is divine. Also great as a snack with celery sticks etc
2 x Tinned chickpeas
5 Tbsp Tahini paste
2 Cloves garlic grated
1 Tsp Smoked Paprika
1 Tsp paprika
2 Tsp cumin
2 Tbsp Lemon juice
90 ml Water
2 Roasted red peppers
Slice and de-seed two red peppers. Place on a baking tray lined with non stick paper. Place in the oven at 180 degrees celsius and bake for 30 minutes. When the skins wrinkle and blacken they are ready.
Remove from the oven and allow to cool. Once the peppers have cooled, peel off the skins.
In a food processor place all of the ingredients.
Process on high speed for approximately 5 minutes, until you have a smooth rich consistency.
Taste, and adjust seasoning to taste.
Finally place in dishes and refrigerate.