Recipes

Easy-peasy Spicy Hummus with Peri-peri Oil

One of our favourite snacks/afternoon meals right now has got to be spicy hummus with warm pitta bread dippers. As an easy, on-the-go cravings cracker, this warming meal is perfect for any cold winter afternoon. It is also delicious with carrot dippers as an extra healthy alternative, and is completely vegan friendly!

Derived from our love of Nandos, we developed this recipe to mimic their mouth-wateringly famous Hummus with Peri Drizzle, which is now available in the shops for £2 a tub (buy it from Tesco here). However, by following our recipe and prepping in bulk for the week, you will be able to enjoy this spicy treat for a mere 70p per serving! That’s way better than half price, and if you’re eating anywhere as much of it as us (and believe me, after you try it you will be!), you can save £13 a week over 10 portions!

I will admit I am no artisan, Michelin star chef, but after trying my best to replicate the delicious peri-peri oil you get with your hummus, I think I have come pretty close to the real thing. Both the oil and the hummus are incredibly simple recipes, requiring only a food processor or a blender and absolutely no cooking!

Hummus

Hummus (Three very large, rugby player portions)

Ingredients

  • 240g Chickpeas (drained)
  • 1tbsp Tahini paste
  • 3tbsp Lemon Juice, (or two fresh lemons)
  • 50ml Virgin Olive Oil (or any substitute depending on your flavour preference, this is more for consistency)
  • 2 cloves Garlic, peeled and roughly chopped
  • Pinch of salt to flavour
  • Good splash of Nandos peri-peri sauce (I used medium but it is up to you!)

Method

  1. Add all ingredients to food processor and blast for 2 minutes.
  2. Safely taste your creation to see if you need more lemon or salt, it’s your personal preference.
  3. Once the flavour is right test the desired spiciness of your hummus, if you want it spicier then drizzle in more peri-peri sauce
  4. If consistency is too thick add a small splash of water and blend for a further 2 minutes, repeat until you have a thick, smooth hummus.
  5. Turn blender off and scrape clean (lick if necessary).

Peri-peri Oil (Eight 20ml hummus-drizzle servings)

Ingredients

  • 50ml Virgin Olive Oil (or any substitute depending on your flavour preference)
  • 100ml water
  • Large pinch of Rock Salt
  • ½tsp Hot Chilli Powder
  • 2 cloves Garlic, peeled and roughly chopped
  • 1 Chilli Pepper, deseeded and roughly chopped
  • 4tsp Smoked Paprika
  • 6tbsp Lemon Juice (or 4 fresh lemons)
  • 1tsp Nandos spice rub (I used medium but again it is up to you!)
  • 1tbsp Vinegar

Method

  1. Add all ingredients to food processor and blend until smooth.
  2. Decant into air-tight bottle and store in fridge.
  3. Shake well before use as the oil and water will separate.

 



 

An extra, little tip for you for on-the-go hummus enjoyment, is if you enjoy a Nandos as much as we do then keep your peri drizzle bottles and wash them out for re-use with your own, home-made peri-peri oil! Warm your pittas up on a grill or in the oven if you want an authentic Nandos experience in the comfort of your own home.

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Campbell

 

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