Roasted Red Pepper Hummus

Roasted Red Pepper Hummus Humous Vegan Gluten Free Eli Brecher cereal and peanut butter

Hummus is one of my all-time favourite foods, with it’s addictively creamy consistency. It’s so versatile and I love experimenting with different takes on it – although my Classic Homemade Hummus will never get old. This time I’ve roasted red peppers and blended them in with the chickpeas, tahini, olive oil, fresh lemon juice and a selection of herbs and spices.

My top recommendations for how to enjoy this Roasted Red Pepper Hummus include:

  1. Spread into a sandwich
  2. Use as a dip for veggie crudités
  3. Dollop over Shakshuka (my favourite brunch dish!)
  4. Serve alongside Mediterranean Roasted Vegetables

Feel free to play around with the ingredients too – why not blend in pinch of Homemade Za’atar or a squeeze of lime for a tangy twist?

Roasted Red Pepper Hummus Humous Vegan Gluten Free Eli Brecher cereal and peanut butterRoasted Red Pepper Hummus Humous Vegan Gluten Free Eli Brecher cereal and peanut butterRoasted Red Pepper Hummus Humous Vegan Gluten Free Eli Brecher cereal and peanut butter

Roasted Red Pepper Hummus

This recipe was developed in collaboration with Meridian Foods using their light tahini.

Ingredients

  • 2 medium/large red bell peppers
  • 1 x 400g tin chickpeas
  • 4 tablespoons tahini
  • 1 whole lemon, juiced
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons sea salt
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground coriander
  • Optional: 1/2 teaspoon Homemade Za’atar

Method

  1. Pre-heat the oven to 200 C and slice the peppers into large strips, discarding the core and seeds.
  2. Place the peppers, skin-side down, on a lined baking tray and grill for 15-20 minutes.
  3. Meanwhile, drain the chickpeas in a sieve and rinse under tap water.
  4. Add the tahini and lemon juice to a food processor and pulse together to create a fluffy base.
  5. Scrape down the sides, add in the rest of your ingredients except the peppers and blend until completely smooth.
  6. When the peppers are ready, peel off the skin and add the flesh to the food processor. Blend until smooth, scraping down the sides when necessary
  7. Optional: garnish with toasted pine nuts, chickpeas, Homemade Za’atar or chilli flakes. Store the hummus in an airtight container in the fridge for up to 3 days.
I’d love to know if you try this recipe! Leave a comment and rate it, and don’t forget to tag me on Instagram @cerealandpeanutbutter!

Check out my other dips like this Classic Homemade Hummus and this Baba Ganoush (smoky aubergine dip), and for more Middle-Eastern inspired recipes, try my Shakshuka (baked eggs in tomato sauce), Mediterranean Roasted Vegetables and Homemade Za’atar herbs!

Roasted Red Pepper Hummus Humous Vegan Gluten Free Eli Brecher cereal and peanut butterRoasted Red Pepper Hummus Humous Vegan Gluten Free Eli Brecher cereal and peanut butter Meridian Tahini

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