Side Dishes Lunch/Dinner Avocado Humous and Roasted Pepper Humous with Kettle Chip Crisps
Serves : 4
Preparation Time: 10 minutes
Cooking Time: NIL
Ingredients
- 1 x 400g tin chickpeas + 120ml chickpea water
- 1 garlic clove, roughly chopped
- 2 tbsp olive oil, plus extra for drizzling
- 50g peanut butter
- ½ lemon, zested and juiced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tsp smoked paprika, plus a pinch for dusting
- Sea salt and freshly ground black pepper
- 1 avocado, peeled, stoned and roughly chopped
- 100g roasted peppers, roughly chopped
- 2 tsp roasted peanuts, roughly chopped
- 1 bag Kettle ready salted crisps
Method
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Place all the ingredients except the peppers, peanuts and crisps into a food processor and blitz until smooth. Season to taste then decant half into a serving bowl.
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Add the peppers to the remaining humous in the processor and blitz until smooth.
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Decant into a serving bowl/plate.
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Drizzle both with a little olive oil, then finish with chopped peanuts and paprika on the first bowl of avocado humous and chopped peppers on the second bowl of roasted pepper humous.
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Serve with crisps.
