I did well to remember my passwords to log in it has been so long! January is thankfully almost over and with it the promise of brighter evenings and spring blooms to look forward to. I have had a very healthy January with no alcohol consumed and lots of healthy eating. It was badly needed after a December of indulgence and it feels great to be back on track. This roasted red pepper hummus is absolutely delicious and completely guilt free, great to have as a dip or to spread on crackers. You don’t even have to feel guilty if you eat the whole bowl by yourself!
Roast two red peppers in a hot oven for 20 minutes, leave to cool before peeling the skin away from the flesh. Discard the skin.
Drain and wash a tin of chickpeas.
Peel two cloves of garlic.
Juice a lemon.
Measure out 50ml of water.
Measure out 1/2 tsp of salt and 1 tsp of cumin seeds.
Add all of the ingredients to a blender and blast until it is the consistency that you like. I like mine a little bit coarse. Delicious! Serve with warmed tortillas, carrot sticks, celery or just eat it directly from a spoon. Enjoy!