Snacks and party food can be tricky when you’re on a gluten-free and wheat-free diet as they’re often pastry and bread based. This roasted chilli pepper hummus is made from chickpeas and tahini (a sesame paste), roasted red pepper and chilli, it’s really tasty and very quick to whiz up in a blender or food processor. For dipping, serve with corn chips and raw vegetable sticks. For plain hummus just omit the red pepper and chilli. Hummous also makes a great jacket potato topping or dip to serve with potato wedges. Once made hummous will keep in the fridge for 3-4 days.
- 400g can chickpeas
- 3tbsp tahini (sesame paste)
- Juice of 3 lemons
- 3 garlic cloves, peeled
- 1 roasted red pepper from a can or jar
- 1/2tsp paprika
- 1-2tsp hot chilli sauce
- Chopped fresh parsley, to garnish
- Corn chips and raw vegetables sticks, to serve
Drain the chickpeas reserving 6tbsp of the liquid from the can. Place the chickpeas in a food processor with 3tbsp of the liquid.
Add the tahini, lemon juice, garlic, red pepper and paprika and blend until smooth, adding a little more of the reserved liquid from the can if necessary to make a creamy texture. Add 1tsp chilli sauce and season with salt and freshly ground pepper. Blend again to mix then taste and add a little more chilli sauce, if necessary, to get the strength of chilli you like.
Spoon into a bowl, sprinkle with parsley and serve with corn chips and raw vegetable sticks.
Top tip for making Roasted chilli pepper hummus
Chilli sauces vary a lot in their strength so best to add it cautiously then taste and add more if liked. Alternatively, replace the paprika and chilli sauce with 1/2tsp cayenne pepper.