This creamy piri piri hummus is for all the spicy hummus lovers out there! Sometimes it’s time to spice up your hummus and this is the way to do it!
Honestly I don’t think a day goes by when I haven’t eaten hummus, it’s definitely a staple in my diet and I eat a lot of it.
Making your own hummus is really simple you just need a food processor. And in 5 minutes you have a homemade hummus that rivals any shop bought one!
Piri piri translates to ‘pepper pepper’ and is made from birds eye chillis. You probably associate piri piri with nandos, a portuguese restaurant which helped make piri piri popular.
For this recipe we are using piri piri sauce which is typically a blend of birds eye chillies, onion, pepper, lemon, garlic and herbs.
To make these hummus extra creamy we’ve added 1/2 cup aquafaba (chickpea water) to the recipe. This doesn’t affect the taste but it makes the hummus really velvety and you won’t notice it’s in there.
To the chickpeas and aquafaba we also add tahini, garlic, lemon juice, salt, olive oil and piri piri sauce. I also topped it with some fresh coriander, extra sauce, drizzle of olive oil and piri piri seasoning.
This piri piri hummus is the perfect dip, sandwich filler, jacket potato topper and side. As I’m writing this I’ve just enjoyed it on a toasted sesame bagel – so good!
If you’re a hummus fiend like me you may also enjoy my sun dried tomato hummus. It would also work as a great side with some of these:
As always if you make this piri piri hummus be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 1 tin (400g/240g drained) cooked chickpeas
- 1/4 cup aquafaba (chickpea water)
- 1/3 cup tahini
- 2 garlic cloves
- 1/2 tsp salt
- 2-3 tbsp medium piri piri sauce
- 1/2 cup olive oil
- 1/2 lemon, juiced
- 2 tsp piri piri seasoning
- Handful of fresh coriander
- Before you drain the chickpeas, reserve 1/4 cup of the chickpea water/aquafaba.
- Place chickpea water into a food processor along with the chickpeas, tahini, garlic, lemon juice and salt.
- Blitz for 20-30 seconds, scrape down the sides and then add the piri piri sauce (depending how spicy you like it). Blitz again and pour in the olive oil slowly until it is creamy.
- Spoon into a bowl, top with piri piri seasoning, a drizzle of olive oil and fresh coriander.
- Will keep in an air tight container in the fridge for 3-4 days.
I used Nando's Medium piri piri sauce.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 136Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 6gSodium: 1037mgCarbohydrates: 12gFiber: 3gSugar: 2gProtein: 5g