Skinny Roasted Red Pepper Hummus

Hi guys,

So it seems we’re getting one last spit of Summer before the days start cutting away. Perfect timing really as we just approach the bank holiday weekend. I don’t know about you but I think it definitely calls for picnics, bbqs and drinks in the sun.

One of my favourite snacks particularly in the warm weather is hummus and carrot sticks and obviously I love making my own. On Wednesday night I quickly made a roasted red pepper hummus. I like to make it a couple of days in advance so by the time the weekend comes around the flavours have really developed. Oh I’m such a hummus connoisseur.

Ingredients

  • 140g light tahini
  • 240g chickpeas, drained
  • 1 tbsp rapeseed oil
  • 1 tsp smoked garlic powder
  • 1 tsp pink himalayan salt
  • 1 tsp pepper
  • 175g piquillo peppers, drained

Method

  1. Pop all ingredients into a blender or food processor until you achieve a creamy consistency.

Serve with carrot batons, celery sticks, chips, pitta etc

PS I actually love dipping Topherd Skinny Salami, sounds odd but seriously yum.

Super easy and super tasty.

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