Red pepper hummus recipe

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10 min

Nutrition per portion

Calories 166 kCal 8%

Making your own hummus? Give it a fresh twist by adding red peppers and sun-dried tomatoes. Bursting with flavour, this dip will be an all-round hit


  • 400g can chickpeas, drained
  • 1 large ready-roasted grilled red pepper (about 125g/4oz)
  • 2 sun-dried tomatoes
  • 4 tablespoons tahini (crushed sesame seed) paste
  • 2 peeled and crushed cloves of garlic
  • 2 tbsp olive oil
  • Juice from 1 lemon, or more, to taste
  • Salt and freshly ground black pepper
  • Pitta bread, griddled, to serve


  • Put the chickpeas, pepper and tomatoes into a food processor and whizz until roughly chopped.

  • Add the tahini, garlic, oil, and lemon juice and whizz until fairly smooth. Add more lemon juice and seasoning, to taste. Serve with the pitta bread. Use within 2 days.

Top tip for making Red pepper hummus

Variations: Use canned butter beans, cannellini or haricot beans instead of chickpeas. Add fresh coriander, if you like

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