Sweet & Spicy Hummus Bowl
Hummus is super versatile and you can make so many different options, I absolutely adore the roasted red pepper one you can get at Nando's. My dip is spicy and sweet at the same time, a perfect balance. A great tang of lemon, but without the traditional tahini. Pair any crunchy spring vegetable with it, spread it on a wrap and add some halloumi. It is moreish and I couldn't stop eating it. Super quick to make too.
Ingredients
- 1 tin (400g) chickpeas
- 3 sundried tomatoes
- 2 tsp of chilli paste
- Juice of 1 lemon
- 3 tblsp of olive oil
- 2 cloves of garlic
- Pinch of salt
- Half a pomegranate
- Agave nectar
- Bunch of fresh parsley
Directions
- Drain chickpeas of water, add to an electric blender with all ingredients but the olive oil.
- Set to mix and slowly add the olive oil until smoothly blended.
- Top with pomegranate seeds, by tapping them out with a spoon. Allow any juice to escape. Finish with fresh parsley and a squeeze of agave nectar.