Roasted Red Pepper Hummus

Hummus is one of those dishes that is so easy to make yourself – just throw all the ingredients into a food processor and blitz. 

To give traditional hummus a bit of a twist I’ve added some roasted red pepper and some spices.  The cayenne adds just a little bit of heat and the smoked paprika pairs really well with the roasted peppers.  This is great as a snack with carrot or celery sticks or these spicy cashew crackers.

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus
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Prep Time
15 min
Prep Time
15 min
  1. 1 large red pepper
  2. 1 x 400g tin of chickpeas, drained and rinsed
  3. 2 cloves of garlic, peeled and minced
  4. 2 tbsp tahini
  5. 2 tbsp (approx) olive oil
  6. 1 tsp dried basil
  7. 1/2 tsp cumin
  8. 1/4 tsp smoked paprika
  9. 1/4 tsp cayenne pepper
  10. 1/2 tsp salt
  11. Black pepper to taste
  1. Cut your red pepper in half, remove the core and seeds and place skin side up on a baking sheet.
  2. Roast in a hot oven for approximately 30 minute or until the skins have started to turn black.
  3. Place the pepper in a bowl, cover with clingfilm and allow to cool.
  4. Once the pepper has cooled, remove the skin and roughly chop.
  5. Place all the ingredients and half the olive oil in the bowl of a food processor and mix well. Scrape down the sides of the bowl as necessary and mix again.
  6. If your hummus is a bit thick add a little more olive oil and mix again. Continue to add the oil a little at a time until you get the consistency you want.
  1. Store in the fridge in an airtight container for up to 7 days.
  2. For a super smooth tahini remove the chickpea skins. It's a bit of a tedious job but the skins come of easily and you'll have a lovely, silky smooth dip.

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