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Roasted red pepper Hummus

Yields1 Serving

I would recommend a food processor (easier to clean) but a hand blender or jug blender will get the job done too!
I used a Jug blender.

 400 g Tin chickpea, drained and rinsed
 2 Red peppers, Cut and roasted with garlic and oil
 ¼ tsp Roasted madras
 ¼ tsp Smoked paprika
 ¼ tsp Cumin
 ¼ tsp Onion powder
 2 Big cloves of garlic, smashed.
 1 dash Ground coriander

Clean peppers, chop into biggish pieces and lay on a baking sheet, sprinkle with olive oil and bake in an oven @180C for 30min, turn off the oven and leave them in the hot oven to steam, the skins will come off so easy!


Open the can of chickpeas and drain the liquid into a bowl with a lid, you can keep this to use in another recipe. Rinse the chickpeas and place in the blender.


Add the nut butter or tahini , spices, Garlic and 1 tsp salt with a little water to the blender.


When the red peppers are cooled enough to handle, remove as much of the skin as you can, place the skinned red pepper and all the garlic juice into the blender.
Top with 2-3 Tablespoons olive oil


Blend until a smooth paste, not runny, thick enough to hold its shape, but smooth and soft.


Keep in the fridge for up to 5 days, can be frozen, but make sure it's well sealed and seal immediately after making!