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  • Writer's pictureChloë's Kitchen

Spicy Red Pepper Hummus

This hummus recipe is a go to for all my clients to keep in the fridge. It's got a nice spicy kick, and lots of flavor from the fire roasted peppers. I could eat it by the spoonful. But instead I try to be more civilized and dip some crunchy fresh crudités in it, some seedy crackers like Ella's flats. Or spread it on a veggie sandwich in an Ezekiel pita or bread. Even serve it on there side with my greek yogurt marinated chicken kebabs.

You can make it as mild or as spicy as you like and it keeps in the fridge for up to 7 days. It's such a delicious recipe and I can't believe I haven't shared it sooner with you all!

Let's make it:


2 14oz cans of organic chickpeas (garbanzo beans)

3-4 cloves garlic

Juice of 1 large organic lemon

1/2 cup organic tahini

1/2 cup olive oil, slowly drizzled in while it blends

2-3 fire roasted red bell peppers in a jar

1 tbsp Calabrian chili paste

Generous sprinkle of maldon sea salt

A few scrunches of black pepper

2-3 ice cubes

Drain and wash your canned chickpeas.

Place them in a food processor with the jarred red peppers, garlic cloves, tahini, lemon juice, salt/pep and the Calabrian chili paste. One tablespoon definitely gives it a good spicy kick. If you want less, try a teaspoon first and you can always build on it and add more.

Turn on the food processor and blend while you drizzle in the olive oil from the top.

Blend together until smooth.

When you think it's done, add in the 2-3 ice cubes and blend more. It makes it even smoother if possible!

Now it's time to taste test. Add in an extra pinch of salt or some more Calabrian chili if necessary and then place it in to an airtight container in the fridge until you are ready to tuck in!

Enjoy 🥰


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