Quick Meals
Comments 2

Roasted Red Pepper Hummus

This version does not disappoint – it’s full of flavor and wonderfully creamy. Hummus is a really versatile addition to your food pantry, which has sadly been relegated to dips, chips and wraps, so if you’re interested what else its good with, check out my next post:


Roasted Red Pepper Hummus

1/4 cup tahini
¼ cup extra-virgin olive oil
1 can chickpeas, rinsed well and drained
1 roasted red peppers
2 clove garlic, minced
1 teaspoon salt
Pinch of cayenne pepper
3 tablespoons lemon juice
Minced parsley, to garnish



1. Cut the red sweet pepper in two, drizzle with oil and place under the oven grill for 20 minutes or until the skin has begun to blacken, peel and soften. Once cool, there is no need to peel the skin, simply roughly chop and set aside.

2. Take the remainder of the ingredients and transfer to a food processor. Blend to a smooth paste. Then add the red pepper and blend again. Season to taste.

3. Store in fridge for up to 3-4 days.



  1. Pingback: Red Hummus Stuffed Chicken w/ Veg Spaghetti | Loretta's Kitchen

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