Roasted Red Pepper Hummus


Something wonderful happens when you add roasted red peppers to a plain hummus recipe. It’s slightly sweeter and has a different dimension to it altogether – truly delectable. Although I’m pretty sure I’ve never seen a roasted red pepper hummus in the Mediterranean. 

It goes well in sandwiches as a spread, as a dip with pita chips, crudités or anything you fancy.





  • 1 x 425 g (15 oz) can chick peas (garbanzo beans), rinsed and drained
  • 1-3 garlic clove, peeled and crushed
  • 100 g (3.5 oz) or 1 whole roasted red pepper from a jar or tin
  • 45 g (3 T) tahini
  • 1 T lemon juice
  • 1 T olive oil
  • Hot smoked paprika, to taste
  • Salt and pepper, to taste
  • Chili flakes, to taste (optional)



1. Place everything into a food processor and blitz until smooth.

2. Place into a container and store in the refrigerator or freezer, until needed. To thaw, simply place in the refrigerator overnight.

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