Summer wouldn’t be summer without a great homemade hummus recipe!
6oz roasted red pepper (I used a jar from the grocery store for ease)
15oz can chickpeas
3 garlic cloves, minced
2 tbsp lemon juice (with extra for taste if required)
1/2 tsp ground cumin
3 tbsp tahini paste
pinch of salt
2 tbsp approx, olive oil
Add the red peppers, chickpeas, garlic, lemon juice, cumin, tahini and a good pinch of salt to a food processor and blend until well combined.
Add the olive oil a little at a time to the hummus as it is being processed until you get to the desired texture (I use a bit less than 2 tbsp or judge it as I make it).
Add more lemon juice or salt if needed.
Store in an air-tight container in the fridge for up to 5 days.