I only tried this recipe for the first time a few weeks ago. Hummus was never on my list of go-to snacks, it never seemed worth the calories. It was in a Slimming World meeting, when a member was raving about this adapted recipe that hummus suddenly became a bit more interesting.
The recipe I followed has chickpeas, a roasted red pepper, a clove of fresh garlic, a squeeze of lemon juice and a drop of water. Unlike traditional hummus, this recipe has no olive oil, no tahini, no guilt (it’s completely syn-free). It keeps in the fridge for a few days and I find it good to pick at when I need a quick snack.