Green Chilli Hummus

I never met a hummus I didn’t like, but let’s face it, the garlicky breath it leaves behind is enough to make a small child keel over. So when my husband returned from work last week not stinking and raving about this unusual green garlic-free hummus he’d sampled, I had to give it a bash. The Emerald City-worthy colour comes from the parsley and – obviously – green chilli, but as I sit here writing about it, it’s occurred to me that you could easily swap the herb for coriander and a generous spritz of lime instead of the usual lemon juice, if you fancy a Med-Mex combo instead. You can’t really go wrong with hummus, just keep blending and seasoning until it tastes good.

This makes the equivalent of a good-sized tub from the supermarket, just double it up if you need extra. It tastes great with all the usual dippy things, also nice as the gloopy element in a lunchtime burrito/wrap before you fill it up with veggies and other good stuff.

1x 400g tin of chickpeas (drained weight about 240g)
3 tbsp/45g tahini
1 tbsp olive oil
2 tbsp lemon juice
20g (a handful) flat-leaf parsley
2 tbsp finely chopped green chilli (about 1 average sized chilli), deseeded
1/4 tsp fine sea salt

Simply place all the ingredients into a small blender or processor and blitz until smooth and creamy, like a fancy face mask. You will probably need to stop the motor and scrape down the sides now and again to help it along, and add a tablespoon or two of water or an extra squeeze of lemon juice if you need to loosen the mixture slightly. Once it looks smooth, taste a little bit and season as desired with a little extra salt, lemon or black pepper.

Scatter chopped chilli, parsley and sea salt and drizzle a little olive oil on top if you want it to look good in a bowl. Will keep in the fridge for a good few days.

Green Chilli Hummus Houmous Green Chilli Hummus Houmous


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