Roasted red pepper hummus

Red pepper hummus Easy Food

Serves 4

1½ x 400g tins of chickpeas, drained and liquid reserved
2 roasted red peppers, roughly chopped
2 tbsp tahini
2 tbsp olive oil
Juice of ½ a lemon
3 tsp chilli oil
½ tsp cumin
½ tsp smoked paprika
Salt and black pepper

  1. In the bowl of a food processor, combine the chickpeas, red peppers, tahini, olive oil, lemon juice, chilli oil and spices.
  2. Whizz until smooth, adding some of the chickpea liquid as necessary to thin the hummus out. Taste and add additional salt and pepper, chilli oil or spices as desired.
  3. This hummus will keep for about one week in the refrigerator.

Per serving: 235kcals, 15.7g fat (2g saturated), 19.5g carbs, 4.4g sugars, 6.6g protein, 5.7g fibre, 0.142g sodium

We love this hummus in a wrap or pitta with some roasted vegetables, mixed leaves and crumbled Feta!


Although jarred roasted peppers are fine, why not make your own?


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