Ingredients
Hummus Base
- 1 tin (400g/240g drained) cooked chickpeas
- 1/4 cup aquafaba (chickpea water)
- 1/3 cup tahini
- 2 garlic cloves
- 1/2 tsp salt
- 1/2 lemon, juiced
Spicy Piri Piri Flavor
- 2-3 tbsp medium piri piri sauce
- 2 tsp piri piri seasoning
- 1/2 cup olive oil
- Handful of fresh coriander
Instructions
- Reserve Aquafaba: Before draining the chickpeas, pour off and set aside 1/4 cup of the chickpea water (aquafaba) to use in the hummus for creaminess.
- Combine Base Ingredients: In a food processor, add the reserved aquafaba, drained chickpeas, tahini, garlic cloves, lemon juice, and salt. Blend for 20-30 seconds until the mixture begins to smooth out.
- Add Heat and Oil: Scrape down the sides of the processor bowl, then add 2-3 tablespoons of medium piri piri sauce according to your desired spice level. Blitz again to incorporate. While the processor runs, slowly drizzle in the olive oil to create a creamy texture.
- Serve and Garnish: Transfer the hummus to a serving bowl. Sprinkle with piri piri seasoning, drizzle a little extra olive oil on top, and garnish with fresh coriander.
- Storage: Store hummus in an airtight container in the fridge for 3-4 days to maintain freshness and flavor.
Notes
- Adjust the amount of piri piri sauce based on your spice preference.
- Use fresh lemon juice for the best flavor.
- Aquafaba helps create a creamy texture without adding extra oil.
- Garnishing with fresh coriander adds a bright, herbal note to balance the heat.
- Keep refrigerated and consume within 3-4 days for optimal taste and safety.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
