Choricero pepper hummus

Ingredients

• 400 g cooked chickpeas
• 100 ml soy milk (or water)
• 1 tablespoon olive oil
• ¼ teaspoon cumin
• 1 garlic clove, germ removed
• 3 tablespoons lemon juice
• 3 tablespoons light tahini
• A pinch of salt (to taste)
• 5 tablespoons dried red pepper paste (choricero)

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of chickpeas
• What to use instead of soy milk
• What to use instead of lemon

Instructions

1. If you don't have it in a jar, take the flesh out of dried choricero peppers: remove the stem and seeds, soak them in hot water for about 30 minutes and scrape the flesh off the skin with a teaspoon.
2. Blend the chickpeas, soy milk, oil, cumin, garlic, lemon juice, tahini and salt with the choricero pepper paste for 3-4 minutes, until smooth, spreadable and with no bits.
3. Serve with a drizzle of olive oil, sweet or smoked paprika, a few cooked chickpeas or bread on the side. It keeps for 4-5 days in the fridge in a tightly sealed container.

Nutrition facts

Approximate, per serving (about 115 g). Calculated with data from USDA FoodData Central.