Healthy Snacks Part 2

Nov 4, 2016

Red Pepper & Chilli Hummus20160531_143956

Another favourite of mine! The roasted red pepper sweetens the dip and adds depth to the flavour. To get the full flavour experience always make your dip the day before you want to use it.

1x Tin of Chickpeas

1x Large Red Pepper

2x Red Finger Chillies

1 Tblsp Tahini

2 to 3 Cloves of Garlic

2 to 3 Tblsp Olive Oil

1x Lemon

Salt and fresh ground black pepper to taste

  1. Pre-heat the oven to 180°C
  2. De-seed and chop the red pepper into chunks
  3. Place the pepper, whole chillies and garlic on a baking tray and drizzle with 1 tablespoon of olive oil and some salt and pepper (you can deseed the chillies if you don’t want it too hot and spicy)
  4. Place the tray in the oven and reduce the heat to 160°C and cook for up to 25 minutes
  5. While the peppers and chillies are cooking, Rinse the chickpeas in fresh water
  6. Place the chickpeas in a bowl, pour in 2 tablespoons of olive oil then squeeze in the lemon juice into the bowl and add the tahini
  7. Blend with a hand blender or blitz in a food processor, you may need to add a small amount of water if it’s too stiff
  8. Once the Peppers etc. are cooked – leaved to cool – when cooled add to the mixing bowl and blend together
  9. Add salt and pepper to taste

Serve with fresh bread or toasted pita, crudités or crisps – whatever you like – Store in the fridge, it will last a week or so. Enjoy!

Do you have any questions?

14 + 12 =

I love helping people with their goals in life

Whether its scaling Mount Everest or just wanting to get up the stairs pain free! Or even if you want to get some “YOU” time and feel better about yourself in mind body and spirit. I am here to help.

If you’re still not sure then either drop me a line or join the VIP list to be kept up to date.

JOIN THE vip list
friendly, knowledgable & inspiring