Cooking with Ali: Red Pepper Hummus

Lately I’ve been rather low on money meaning that I haven’t been able to eat out as much as I usually do. This said, it’s been a great opportunity to get back into homemade food! I love cooking and baking so I’m going to start doing a collection of blog posts I will call ‘Cooking Sessions with Ali’ or ‘Baking Sessions with Ali’. My previous post was discussing my recipe for Pad Thai, which I learnt while in Bangkok last year. I got a lot of lovely messages from people saying that they had followed my recipe and loved it, or that they couldn’t wait to try it! I’m very happy with this so I thought I’d share a new recipe that I recently tried – red pepper hummus.

I’ve been making hummus for a few years but I recently decided to upgrade it with some roasted red pepper! It worked incredibly well, so here is the recipe!


  • 1 can chick peas (drained)
  • 3 tbsp lemon juice (fresh or bottled)
  • 1.5 tbsp tahini
  • 1 garlic clove (crushed)
  • 1-2 tbsp olive oil
  • 1 tsp salt
  • 1 red pepper


  1. Preheat oven to 200 degrees
  2. Cut red pepper in half, put onto baking sheet on baking tray with the skin facing up
  3. Roast for 30 minutes (until skin is slightly shrivelled and potentially beginning to brown)
  4. Leave to cool then remove skin
  5. Add everything except the pepper to a bowl. Blend with hand blender or food processor until smooth
  6. Cut up the roasted pepper into smaller pieces and add to hummus. Blend until smooth
  7. Serve!

I normally serve my hummus with pitta bread, pepper and carrot. Sometimes I grill some halloumi and have that too (which I would highly recommend!).

So there you have it! Let me know if you decide to try it out (you won’t regret it!).

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