Roasted Pepper Hummus Recipe

Hummus is a stable in any vegetarian / vegan household. But what if I told you you could make it at a fraction of the price, a hundred percent more delicious and will be that bit moreish? This hummus is flavoured with sweet red peppers, paprika, raw garlic and is the perfect mixture of both tangy, sharp but with the soft undertones of chickpea and tahini that is the classic hummus mix.

Some good advice is always to invest in a good quality blender, even if that means you are buying it second hand. I made the mistake of buying a cheap blender from a supermarket, enticed by its price tag and claims, but it turned out the blender was useless at its task. I can’t recommend the Nutribullet enough, as it honestly makes the blend so smooth. It’s ability to slice through any substance amazes me every time, I’m definitely not sponsored but for the price, you’ll likely never need another in your household. I got mine second hand and got the miniature blender, but the free stand one although being loud is ridiculously good at its job.

I also would say that you don’t want your peppers to burn. This will release a smokier taste / texture when you blend, you are really looking for a soft blend. I mean if you want to go for that then be my guest, but I’d make sure your peppers do not burn for optimum taste.

But without too much rambling, here is a delicious roasted red pepper hummus.


  • 4 sweet bell peppers
  • 3 cloves of garlic diced
  • 1 lemon, juiced
  • 1 tin chickpeas
  • 2 tablespoons tahini
  • 5 tablespoons of olive oil
  • Paprika to serve
  • Salt and pepper to taste


  • Preheat your oven to 180 degrees Celsius
  • Deseed your peppers and chop lengthways. Place them in a roasting dish with 2tbsp olive oil, garlic with a sprinkle of salt and pepper. Put in your oven to roast for 10-15 minutes until soft and toasted.
  • Add your chickpeas (you can cook them first but isn’t necessary,) tahini, lemon juice and the roasted peppers and garlic into your blender and blitz until smooth. If your mixture is looking a little dry, add more olive oil to make it a smooth blend.
  • Serve with a drizzle of olive oil and a sprinkling of paprika.

Published by Heather Dalgleish

21-year-old journalism student. Author and illustrator for In Full Bloom Magazine

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