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.
- 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
- 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.