Homemade Red Pepper Hummus – Tahini Free
Allergy to Sesame Seeds is apparently the 9th most common allergy in the world. Who knew?! So unfortunately for sufferers they can’t enjoy the popular middle eastern dip, Hummus. I love hummus! But not so much the store bought ones with Tahini. Not because I have an allergy to Sesame but I just don’t like how it tastes with Tahini. So decided to make my own without the Tahini. A delicious recipe that Sesame Allergy sufferers and non sufferers can enjoy too. While we’re at it, let’s have a look at a few health benefits of the main ingredient. Chickpeas.
Health Benefits of Chickpeas:
- Low in fat
- Hight in dietary fiber
- Rich in Vitamins & Minerals
- A great source of Protein, Folic Acid and Manganese
- Low in Glycemic Index so great for Diabetics too
200g Canned Chickpeas (I sometimes use a 240g tin or 2 of chickpeas. Making a big batch comes handy)
2 tbsp Lemon Juice
2 Cloves of Garlic (or less if you wish)
1 Large roasted Red Pepper (Available in jars at supermarkets)
1 1/2 – 2 tsps Ground Cumin
1 tsp Ground Coriander
2 tbsp Olive Oil (add more if you wish. I like to use Extra Virgin)
1tsp Cayene Pepper (Or less if you wish. I love the spice)
Pinch of Sea Salt
Drain chickpeas and rinse well.
Put all ingredients in a bowl suitable for blending and blend. I find it really easy to blend with a hand blender. A normal blender
will be a bit of a nightmare to clean I think.
Once it’s all blended into a creamy puree, serve and enjoy with crudites or warm pitta bread.