green chilli & cumin hummus
Spicy, flavoursome green chilli makes a punchy and delicious hummus
Green chilli has a lovely unique flavour that works so well in hummus! Complemented by earthy cumin, this is one of my favourite combinations.
I usually leave the seeds in the chilli when I whizz it up to make the hummus, but I love it hot. If you’d like it a little less spicy then just remove the seeds first.
This green chilli and cumin hummus is always popular as a dip with crudites or pitta bread, spread over flatbreads, or as a side to falafel, couscous, bulgur wheat or kebabs!
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Green chilli hummus
- 1 tin (400g) chickpeas
- 1 green chilli keep seeds in for extra spiciness!
- 1 clove garlic peeled
- 3 tbsp fat-free Greek yoghurt
- 1/2 tsp ground cumin
- 1/2 lemon juiced
- 1/4 tsp salt
- Add all of the ingredients into a food processor or mini chopper, and blend until smooth. If the hummus is a little too dry then add a small amount of extra yoghurt.