Monthly Mystery Munchies #19: Chilli Hummus with Roast Veg

Hummus! This is what came to mind when Ann gave me the outline for this month’s Monthly Mystery Munchies challenge. A minimum of three veggies and one non-meat protein. Hummus is something I’m slightly obsessed with, particularly with added chillies. Side note: The first time I made hummus, I used three chillies. You know, because I’m badass and I love spicy food, thinking “oh, I can totally eat this, watch me!” I cried. I literally cried. I hadn’t finished blitzing the hummus in the food processor when I had a taste, and I took a mouthful of half a chilli, seeds and all. Mouth on fire, I washed my hands and then rubbed my eyes. Bad move. Really bad move! Apparently the chilli oils cling to the skin, so washing your hands ain’t gonna be enough. Just so that you know.

So what exactly is hummus? It’s easy and delicious, that’s what. It’s an Egyptian dip or spread made from chickpeas, tahini (ridiculously easy to make), garlic, olive oil, and lemon juice. Blitz everything together until smooth and serve with veggies. You can serve it with raw veggies, like carrots, celery, peppers, etc, or cook them, as I did. What I did in the case of cooked veg is I mixed the hummus with the veggies once they’d cooked. The leftovers I used as a dip for a barbecue. You can leave the chilli out, or add it for a zing, just don’t touch your eyes!

Please head over to Grubbs n Critters for Ann’s interpretation of this month’s theme. I love our Monthly Mystery Munchies challenge, and Ann is theeee best partner. She is always game, always keen and enthusiastic, and always inspires me!

Chilli Hummus

• Time: 5 - 7 minutes
• Difficulty: crazy easy
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Supplies:

2 x 400g cans chickpeas, drained and 4 tablespoons reserved
2 tablespoons tahini (see recipe below to make your own)
2 garlic cloves
1 bullet chilli
4 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
Fresh basil or coriander for decorating (optional)

Making It Happen:

Using the metal blade attachment, blitz the garlic in the food processor.

Add the rest of the ingredients plus the 4 tablespoons of reserved chickpea liquid, to the food processor and blitz until smooth, about 3-5 minutes.

Optional: Garnish with fresh herbs and some toasted seeds.

It’s literally that easy.

For the roast veggies:

Lay 4 chopped red peppers, 400g broccoli florets, 300g halved zucchinis, and 300g green beans in a roasting dish. Drizzle olive oil over the veg, crack some black pepper and salt, mix, and roast on 200C (400F) for 20 minutes. Mix hummus with the roast veggies and serve.
Alternatively, serve hummus with raw veggies.

Tahini

• Time: 5 minutes
• Difficulty: crazy easy
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Supplies:

1 cup sunflower seeds
2 tablespoons olive oil

Making It Happen:

In a non-stick pan, toast the sunflower seeds on medium for 2 minutes. Toasting the seeds will make the tahini ‘nuttier’ like me.

Using the metal blade attachment, blitz the sunflower seeds for 3-ish minutes. Add the olive oil and blitz for another 2 minutes.