green chilli & cumin hummus
Spicy, flavoursome green chilli makes a punchy and delicious hummus
5 mins
- mins
102 kcal
5 mins
- mins
102 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
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!
SHARE THIS RECIPE
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
