Red pepper and Chilli Hummus

Welcome back to my blog, hope you're all doing well. Today's post is pretty much a whip up of everyones favourite light snack, hummus. When you make hummus at home you can literally add anything to it! If you want garlic, add it, lemon, add it! If you want every edible item in the fridge, just throw it in there, there is absolutely no rules! My favourite hummus mix is red pepper and chilli, so I'm going to jump straight in with this one, as it needs no introduction!

What you will need:

1 can of chickpeas

3 roasted red pepers (you can cook them yourself, or buy them already roasted)

2 table spoons of tahini

1 red chilli

1 garlic clove

 1 tea spoon of lemon juice

Method:

First thing's first, whack your chick peas - after drained into a blender or a food processor, and blend until they're pretty much smooth. Then add your tahini. I like to add 2 table spoons, but it all just depends on how peanutty you want it. For those of you who are half virgins in the real food isles of Tesco, tahini is kind of like a paste in a liquid. Really weird, wouldn't recommend eating it on it's own! Throw in your red peppers, I usually buy them in a jar, as it saves so much time, but you can buy the raw, slice them up, add as many hearts, salt and pepper as your heart desires and whack them in the oven for around 20 minuets. Blitz that all up so it's a smooth hummus like texture. If you're wanting to add a bit of garlic feel free, add it with the peppers, I also like to add the chilli in at this point. I'm not adventurous so I don't tend to use the whole thing, so I blitz them all together. I like to add about a tea spoon of lemon juice to give it a bit of a kick and mix it with a spoon, as you don't want the hummus over blended so it's runny.

So that's basically it! The easiest thing in the world. Usually I find it keeps with a tight sealed storage container in the fridge for 5-7, who can really complain about that?

Love Meg xxx