Hummus is a staple item in of almost everyone food shopping trolley each week. And so it should be, hummus is a great high protein and high fat snack option that you can eat with rice cakes, sliced vegetable sticks, add to wraps or even mix into salads.
However, almost ALL store-bought hummus contains some sort of vegetable oil and loads of different chemical food ingredients that we really shouldn’t be eating on a daily basis.
This Red Capsicum Hummus is such an easy recipe that contains all the goodness of traditional hummus but without all the nasty food chemicals.
Red Capsicum Hummus
1 large red capsicum
1/2 tin of chickpeas, drained and rinsed
1 Tbsp of olive oil
1 Tbsp tahini
1/4 tsp cumin
1/2 tsp paprika
Juice of 1/2 lemon
Himalayan salt and pepper to season
Pre-heat the oven to 180 degrees. Line a baking tray with baking paper.
Wash the red capsicum, de-seed and cut into large pieces.
Bake in the oven for 30 minutes or until soft.
Place the rest of the ingredients into a blender along with the roasted capsicum and blend until smooth.
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