1 can chickpeas, drained,
2 large roasted red peppers (from a jar)
3 tbsp lemon juice,
1.5 tbsp tahini
1 garlic clove
0.5 tsp ground cumin,
0.5 tsp cayenne pepper
large pinch salt,
In an electric blender or food processor, puree the ingredients. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy.
Refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
Use as a dip for sticks of carrot, celery etc or dollop on top of eggs, in salads – Where ever you fancy.
Vitamins: A, B Complex, C.
Minerals: Copper, Iron, Manganese, Phosphorus, Potassium, Zinc.
Main health benefits: Eye Health, Iron metabolism, red blood cells production, heart and muscle function, and immune function.