75ml lemon juice (freshly squeezed) OR 2 TBSP concentrate
1 level tsp crushed garlic OR 1 large clove
2 TBSP fresh parsley OR 1 TBSP dried parsley
6 pepperdews
5ml sugar
¼ tsp salt
Pepper to taste
Paprika to taste
Method
Blitz together all the ingredients.
Then get creative and use it as a delicious high fibre, low GI topping for wholewheat crackers, or even better – a dip for cut vegetables OR as a spread on a sarmie or wholewheat wrap.
Notes
Top with a little olive oil to keep it fresh. This can keep well in the fridge for up to 7 days.
Recipe by Julie The Dietitian at https://juliethedietitian.com/spicy-hummus/