Spice up your summer barbecues and mezzes with a dollop of sweet and spicy homemade hummus. This simple recipe will make two large batches of hummus and last for up to ten days. It’s the perfect side to serve with halloumi burgers, salads or wraps. 

Makes 2 batches 

Prep time: 30 minutes

Ingredients

2 x 400g tin of chickpeas

3 tbsp tahini 

6 tbsp olive oil

1 red onion

1 lemon

2 garlic cloves

1 red pepper

2 tsp smoked paprika

2 tbsp sweet chilli sauce

1 tsp cumin

1 bunch of fresh coriander

Special equipment

Blender

Instructions 

1. Finely slice the red onion and pepper. Then fry them on a low heat in a tablespoon of oil until softened.

2. Meanwhile, prepare your other ingredients: zest and juice the lemon, peel and crush the garlic and roughly chop a handful of fresh coriander. 

3. Add all remaining ingredients other than the chickpeas into the blender. Blitz.

4. Then add the majority of the chickpeas, setting a handful of them aside. The saved chickpeas will be stirred in at the end to create a crunchy texture. The quantity of chickpeas left should reflect your desired texture. The more left behind, the crunchier the final product. 

5. Blitz until smooth. Season with salt and pepper. Then transfer to a serving dish and stir through the remaining chickpeas. 

6. Top with a drizzle of olive oil and a sprinkling of paprika. Garnish with fresh coriander. 

I hope you enjoy this recipe as much as I do. Don’t forget to have a browse through the City Girl Network website to find plenty of other recipes to see you through the summer.

Written by Rosie Doyle

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