Spicy, Low Fat, Hummus

Spicy, Low Fat, Hummus

  • Servings: 2-4
  • Difficulty: easy
  • Print

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.

Ingredients

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

Method

  1. Dry roast the pumpkin/sunflower or whichever seeds you are using till they are a couple of shades darker. Set aside to cool.
  2. Peel and grate the garlic.
  3. Wash and slice the chilli.
  4. Remove seeds and core from the capsicum.
  5.  Wash, coarsely chop and set aside.
  6. 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.
  7. Blend thoroughly.
  8. Check for taste. Add more salt or lemon juice if you feel the need.
  9. Transfer to a serving bowl or dish.
  10. Scatter the toasted seeds on top.
  11. Drizzle olive oil.
  12. Chill for a couple of hours before serving.

Note:

  1. 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.
  2. Don’t go overboard with the chilli. You just want a hint of spiciness.

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