Okay, so I admit it, I’m a hummus addict. I love all types of hummus: plain hummus, beetroot hummus, spicy hummus, carrot hummus and this delicious hummus with roasted red peppers.
I can honestly say that if you open my fridge you’ll probably find a tub of homemade hummus in the fridge, ready for me to eat it with my breakfast, on the side of my lunch, as a picky snack in the afternoon or late in the evening as a quick dipper.
If you’ve never made homemade hummus, it’s easy and delicious. Or maybe you’ve made hummus but didn’t quite like the flavour. Well, don’t worry, I assure you, it’s just a matter of playing around with the quantities of the ingredients.
It’s the balance of things that changes an okay hummus to a great hummus, and from great to absolutely delicious.
The ingredients that you may need to tweak or add more of after the blending, are the salt, lemon, olive oil, water, chilli, chopped vegetables, pepper or tahini . . . Just add some more of one or more of these things after you’ve finished blending, to alter the flavour until you’re absolutely over the moon with it.
THE MOST BASIC HUMMUS
The bare essentials for making hummus are the chick peas (or you can get creative with beans instead), garlic, lemon juice, salt & pepper and olive oil.
With just those 5 ingredients you can make a perfectly tasty hummus. But there’s another traditional ingredient that I absolutely LOVE and that’s tahini. Tahini isn’t essential but it adds a bit of magic and it gives the hummus that special, secret yum.
Click here here to buy your tahini online.
Other additional flavours that can be added are, a finely chopped vegetable of your choice, cumin, chilli, soy sauce, chopped fresh parsley. Actually you can add anything to a hummus, almost.
I recently made a plain hummus that just didn’t quite do the trick, so I chopped up a tomato into tiny chunks and half a raw red pepper and added them to the hummus along with a sprinkling of chilli powder and a drop of water, and it made all the difference!
How to Eat Your Roasted Red Pepper Hummus
As a Dip with crudités
Serve the hummus as a dip in the centre of a plate of crudités. For the crudités cut vegetables into little sticks for dipping into the hummus. Great vegetables to use are cucumber, carrot, cauliflower, red & green peppers, celery and any others that take your fancy.
With Gluten Free Crackers
If you’re vegetarian but not vegan, Mrs Crimble’s make a cheese cracker that goes really well with hummus. You can buy it online by clicking here.
oTHER WAYS to eat hummus
Use hummus as a spread in your sandwich, a topping on your jacket potato or served on the side of a salad. Why not try hummus with popadom?
Homemade hummus with roasted red pepper tastes the best!
15 minPrep Time
15 minTotal Time
- 1 huge red pepper or 2 normal sized ones
- 1 jar cooked chickpeas - or cook your own
- 1 tbs tahini
- 1 clove garlic
- Olive oil
- Lemon juice
- Salt & Pepper
- chilli powder
- Fresh parsley
- Place the pepper(s) in a baking tray and roast in the oven at 200ºc for about 20 minutes or until cooked. Turn off the oven and leave the peppers to cool.
- Squeeze the garlic into a container for hand blending.
- Add the roast pepper and blend.
- gradually add the chick peas.
- Add a good slosh of olive oil and the juice of half a lemon.
- Season with salt and pepper and blend the whole mix.
- Add more lemon, salt or olive oil according to the taste.
- When you're happy with the final flavour, spoon into a bowl and sprinkle on chilli powder and freshly chopped parsley for garnish.
Put the finished hummus in the fridge to cool before eating.
Which hummus is your favourite? Have you tried this yummy beetroot hummus recipe?