Red Pepper Hummus


Prep:  5 mins


400g can chickpeas (drained and rinsed)

2 Tbsp Greek yoghurt (can substitute for Natural yoghurt)

1 Garlic clove chopped

1/2 Red pepper diced

2 Tbsp Lemon Juice

Add all ingredients to a Nutribullet or Blender and blend until smooth. Season to taste. I added a little pink Himalayan salt, pepper and paprika.

Using Greek Yoghurt will add even more protein, so ideal if you are a vegetarian looking to add natural protein sources to your macros.

Store in the fridge for up to 3 days.



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