Hummus dips are a great healthy way of spicing up boring vegetable sticks and crackers. I love adding this roasted red pepper and cherry tomato hummus to salads too as well as Buddha bowls. I've popped a 24 seconds in the kitchen video at the bottom of the post as well as the written recipe. It's a very quick and simple vegan recipe which will keep in the fridge for up to five days. There is always some kind of hummus in my fridge to add a little flavour to otherwise plain meals. I also love my Nutty Hummus , why not give them both a go and let me know in the comments below which you prefer!
- 1 red pepper
- 10 cherry tomatoes
- Salt & pepper
- 1/4 tsp of spicy paprika
- 1 tin of chickpeas
- olive oil
Pre-heat over to 180'c. Chop the pepper and cherry tomatoes into bite size pieces and place on a baking tray. Drizzle in olive oil and cook for around 20 mins.
Once cooked,pop into a food processor along with the other ingredients. Mix until smooth. Leave to cool and keep in the fridge.