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Red Pepper Hummus

Creamy red pepper hummus. Perfect topped with extra virgin olive oil and smoked paprika. Serve with pitta.
Prep Time10 mins
Cook Time30 mins
Cooling time20 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Lebanese, Turkish
Keyword: Chickpeas, Hummus, Humous, Roast, Roasted, Vegan, Vegetarian
Servings: 2 people
Author: diningwithali

Equipment

  • Hand blender or food processor

Ingredients

  • 1 can chickpeas drained
  • 3 tbsp lemon juice
  • 1.5 tbsp tahini
  • 1 clove garlic crushed or finely chopped
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 red bell pepper

Instructions

  • Preheat oven to 200C.
  • Cut the red pepper in half. Place on a baking tray with the skin facing up. Roast for 30 minutes until the skin is slightly shrivelled and beginning to brown.
  • Leave to cool and remove skin.
  • To a large bowl, add all ingredients except pepper. To make your hummus extra creamy, add 1 tbsp liquid from the can of chickpeas before draining.
  • Blend with a hand blender or a food processor.
  • Cut up the cooled roasted pepper and add to hummus. Blend until smooth.