This roasted red pepper hummus is a creamy, flavourful dip made with chickpeas, tahini and roasted peppers. Serve it with vegetable sticks or wholegrain crackers for a satisfying snack.
Watch the recipe
Ingredients
- 2 tins (400 g each) chickpeas, drained
- 60 ml chickpea liquid (from the tin)
- 1 jar (approx. 450 g) roasted red peppers, drained
- 120 g tahini
- 60 ml olive oil
- 60 ml lemon juice
- 1 garlic clove
- 1 tsp ground cumin
- ½ tsp salt
Method
- Place all ingredients in a blender and blend on high for 30 seconds.
- For a smoother consistency, add a little more chickpea liquid or olive oil.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.