It’s been one year since J’s first allergic reaction to hummus. Ever since, I have wanted to find a good sesame free hummus recipe that doesn’t use tahini in it. Unfortunately, he is also allergic to garlic so I have had to experiment a bit to get enough flavour into it. But I have a winner!
This recipe uses red pepper to add sweetness and paprika to give a bit of a kick. It is super easy to make, really moreish and great for lunches, bbqs or dinner parties.
Sesame free hummus: Ingredients
1 red pepper
400g tin chickpeas
4tbsp olive oil
Juice 1 lemon
Salt and pepper
Cut the pepper into quarters, rub skin with olive oil and roast in oven on 230c for 30 mins or until skin is black.
Once cooled, peel skin and roughly chop.
Put all the ingedients in a food processor. Blend to desired consistency and season to taste.