This sweet and spicy vegan hummus is one of the dips made by Shelagh that go down a storm at our taster events. You may have tried it at Grow's Future Fair in Hackney Wick or at St Mary's Emerge festival.
1 400g can chick peas
2 tbs tahini
1 roasted red pepper, deseeded
3 tbs chopped jalapeños from a jar (more or less depending on how hot you like it)
1 clove of garlic
1 tsp smoked paprika
Juice of a lemon
4 tbs olive oil (more or less)
small handful of coriander leaves
salt to taste
Blend in food processor and adjust lemon and seasoning to taste. Add a little water if the consistency is too thick.
Place in a bowl and top with more olive oil, smoked paprika and chopped coriander if you like.
