Snacks! I love snacks.
And after almost 9 months, I think I can officially announce I have kicked my chip addiction!!! Not only do I never crave chips any more, I don’t want them even if they’re right in front of me. It took a long time, but I got there! My Other Half and I don’t even buy chips anymore (except tortilla chips for dips, guacamole etc.).
I find us turning towards healthier snacks and yes, I know microwave popcorn isn’t great) more often now, like making fresh guac. Yum!
Something I definitely don’t make or eat enough of is hummus. I love it! Especially with veggies or homemade pita chips. My favourite is definitely my Pea & Avocado Hummus (which actually doesn’t contain any chickpeas) but this one is really fantastic too (and is also inspired by a Nigella recipe).
Hummus (specifically this Roasted Red Pepper Hummus) couldn’t be easier to make. And it’s just so beautifully colourful, isn’t it?
By the way, I use roasted red peppers from a jar for this, but I am sure roasting your own would work too.
- 12 oz roasted red peppers
- 14 oz can chickpeas
- 1 teaspoon paprika
- 2 tablespoons cream cheese
- 1 tsp minced garlic
- 1 tbsp lime juice
- 2 tbsps olive oil
- 1 tsp salt
- Drain chickpeas and red peppers. Place, along with remaining ingredients, in a food processor. Blend until smooth.
Adapted from Nigella Lawson