Thursday, November 3, 2016

Red hummus

I made this recipe a couple of times this summer and it was a big hit. It's the kind of thing you almost can't stop eating. Hummus is always tasty, but I like some variation and this red hummus tastes nothing like the plain one. It has a few more ingredients so it packs a lot of flavour. Perfect with an apéritif with some crackers, carrot sticks or also great on some sourdough toast. I think you'll love it as much as I do!
Red hummus recipe

Red hummus recipe

This recipe is based on Rens Kroes' recipe. 

What you'll need (makes 1 big pot of hummus)

- 1 can of chickpeas, drained & rinsed
- 1 small can of tomato puree
- 1 handful of sundried tomatoes
- 1 roasted pepper (from a jar)
- 1 teaspoon of ground cumin
- 2 teaspoons of tahini
- 2 tablespoons of extra virgin olive oil
- Juice from 1 lemon
- A handful of cashews 
- A handful of fresh parsley
- Other spices: chilli flakes, black pepper
- A good food processor, I use the Thermomix

How to make it
Put all the ingredients in the food processor and process until you've got a smooth and lump-less consistency. If it seems too lumpy or thick, add a dash of water and mix some more. 

Put it in a jar and store in the fridge, it will stay fresh for a couple of days. If you're planning on serving it right away, put it in a nice bowl and serve with some crackers and fresh vegetables. This also makes a great lunch if you eat it with toast and a soup (I used the leftover roasted pepper to make a soup). So delicious!

Red hummus recipe

Red hummus recipe

I hope you'll like this recipe. It's probably one of my favourite things I've been making recently! Let me know if you give it a try. 

© whiskers & lions

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