Go Back

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


  • Hand blender or food processor


  • 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


  • 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.