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:
- Spread into a sandwich
- Use as a dip for veggie crudités
- Dollop over Shakshuka (my favourite brunch dish!)
- 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
This recipe was developed in collaboration with Meridian Foods using their light tahini.
- 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 zaatar
- Pre-heat the oven to 200 C and slice the peppers into large strips, discarding the core and seeds.
- Place the peppers, skin-side down, on a lined baking tray and grill for 15-20 minutes.
- Meanwhile, drain the chickpeas in a sieve and rinse under tap water.
- Add the tahini and lemon juice to a food processor and pulse together to create a fluffy base.
- Scrape down the sides, add in the rest of your ingredients except the peppers and blend until completely smooth.
- 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
- Optional: garnish with toasted pine nuts, chickpeas, zaatar or chilli flakes. Store the hummus in an airtight container in the fridge for up to 3 days.