‘Hummus is our lord and saviour. Amen’


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Makes: A pot

Preparation time: 10 mins

Cooking time: 5 mins


  • 200g or a tin of chickpeas (drained)
  • Salt and pepper
  • Juice of ½ a lemon
  • 1 – 2 tablespoons of olive oil

Nutritional value per serving:

  • Calories, kcal 32.6
  • Fat, g 2
  • Saturates, g 0.3
  • Carbs, g 2.9
  • Sugars, g 0.5
  • Fibre, g 0.8
  • Protein, g 0.9
  • Sodium, g 0.04


  1. After draining the chickpeas, add all of the ingredients to a food processor and pulse until smooth. You may need to add a little water or more olive oil – up to you, depending on whether you use oil or not – to reach your desired hummus texture.
  2. Serve in a dish and eat within 3-5 days.

Amazing homemade red pepper hummus


  • Get crazy and blend in roasted peppers – like in my picture – for an extra sexy kick.
  • You could also add sundried tomatoes, caramelised onions – another favourite – or some garlic; get creative!

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