Thai Namprik Hummus
Classic hummus with a Thai twist, adding Chard shallots, garlic and chilli.
Cook Time
Cook Time
  • 6clove garlic – peeled
  • 3 small shallots – peeled
  • 2 red chilli – deseeded
  • 1 red pepper
  • 3tbs lemon juice
  • 4tbs olive oil
  • 4tbs water
  • 400g tin chickpeas240g net weight
  • 2tbs tahini
  • 1pinch sea salt
  1. Firstly chard the garlic, shallot, chilli and pepper in a dry frying pan or under the grill. You want to do this slowly as you want it all to be cooked as well as a little bit charred.
  2. In the food processor, blend all the ingredients starting from the charred ingredients for 1 minutes. Add in the remaining ingredients and continue blending, scraping down the sides of the bowl as require. Process until thick and quite smooth
  3. If the hummus is too thick or still have tiny bits of chickpea. Fix this by slowly adding 1 to 2 tablespoons of water with the food processor turned on, until you reach the perfect consistency.
  4. Taste and adjust as needed. Drizzle with olive oil to serve. This hummus can be kept in the fridge in an airtight container for up to 7 days. I have also batch freeze these and defrost and eat on the same day.
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