This is a flexible recipe, where you can use roasted red peppers, sun-dried tomatoes or some lacklustre parsley to add a burst of colour and flavour to your hummus. 

Ingredients

  • 300 grams chickpeas, drained
  • 1 garlic clove, peeled
  • Juice from one lemon, use the zest in our summer greens pie
  • 3 tablespoons of tahini
  • ½ teaspoon cumin powder (optional)
  • 1 tablespoon smoked paprika (optional)
  • 4 tablespoons of olive oil
  • 2 roasted red pepper (from a jar are convenient or you can roast your own, sun dried tomatoes or a small bunch of parsley are a great alternative)
  • Sea salt and cracked black pepper

Method

  1. Put all ingredients in a processor and blitz to your desired consistency, the longer you blitz, the smoother it will be. Season to taste with sea salt and cracked black pepper.

This recipe is by Mark Breen of Seasonal Kitchen.

Food savvy tip

Warm stale pitta or other bread with a splash of olive oil to bring back to life before dipping and delving in.

Hungry for more

CHECK OUT OUR OTHER BARBECUE AND PICNIC RECIPES FOR ALL YOUR SUMMER FLAVOURS.