Now, I made this hummus to go in the wrap but I could honestly just eat this stuff with a spoon! This is also great to make at the same time as the chick pea salad as I used a whole tin between the two. I often find that when you make hummus with a whole tin of chickpeas you end up with so much of the stuff that it’s actually pretty difficult to eat it all between 2 of you.
If you’re as much a fan of hummus as I am then also check out my caramelised onion hummus blog as it’s frigging tasty!
– 35g chopped roasted red peppers (in a 200’C oven with a splash olive oil)
– 1 tbsp water
– 80g chicken peas
– 2 heaped tsp tahini
– ½ tsp cumin
– 1 clove roasted garlic (roasted with the peppers)
– Juice ½ lemon
Blend all the above ingredients together until a lovely hummus consistency. Season to serve and fill your wrap with it or simply use it as a dip with crudités or in a crusty bread sandwich with some grated carrot and fresh salad