Spicy, Low Fat, Hummus
The other day, I needed a last minute favour from one of our neighbours and she very kindly came to my rescue.
In return, I made this hummus by way of thank you. Her verdict? “Par excellence” (her words, not mine!).
This is a super easy, super yummy hummus which can be made in under 15 minutes if you plan to use canned chickpeas (although I went down the soaking-some-dried-chickpeas-for-8-hours-before-boiling-them route).
It is another one of my made-up recipe with what I had in my kitchen.
The reason I describe this as low fat is because there is no olive oil in the hummus itself, only some drizzled on top. I think creamy tahini provides the necessary fat content the dish requires.
velvety, lush hummus with a hint of chilli
Enjoy with some bread sticks or crudités, spread on toast, use as a sandwich filler or in a wrap.
1 Cup boiled chickpeas
2 Tablespoons tahini
1/2 Red capsicum
Head of garlic
Juice of one large lime or lemon
2 Fresh bird’s eye chilli
1 Tablespoon pumpkin/sunflower/any variety of seeds
1 Tablespoon olive oil
Salt to taste
- Dry roast the pumpkin/sunflower or whichever seeds you are using till they are a couple of shades darker. Set aside to cool.
- Peel and grate the garlic.
- Wash and slice the chilli.
- Remove seeds and core from the capsicum.
- Wash, coarsely chop and set aside.
- In a blender or a food processor, add the boiled chickpeas, 1/4 cup of water, tahini, red pepper, chilli, grated garlic, lemon juice and salt to taste.
- Blend thoroughly.
- Check for taste. Add more salt or lemon juice if you feel the need.
- Transfer to a serving bowl or dish.
- Scatter the toasted seeds on top.
- Drizzle olive oil.
- Chill for a couple of hours before serving.
- You can add garlic cloves instead of grated garlic. Personally, I prefer adding grated garlic because I find that this lends a more garlicky taste.
- Don’t go overboard with the chilli. You just want a hint of spiciness.