A creamy, smoky, and vibrant twist on classic hummus. The sweetness of roasted red peppers blends beautifully with tahini and chickpeas, creating a delicious dip that’s perfect for snacking, spreading, or sharing. Packed with plant-based protein, fibre, and antioxidants—this is both a nourishing and crowd-pleasing recipe.
Roasted Red Pepper Homemade Hummus
Ingredients:
Serve 2-4 people
- 1 can (400g) chickpeas, drained and rinsed
- 2 large red bell peppers (or use 1 cup jarred roasted peppers, drained)
- 3 tbsp Tahini
- 2-3 tbsp extra virgin olive oil
- 1 or 2 small garlic cloves
- Juice of 1 lemon
- ½ tsp ground cumin
- Salt to taste
- 1-2 tbsp cold water (to adjust consistency)
Optional Garnishes:
- A drizzle of olive oil
- Chilli flakes or paprika
- Fresh parsley & dill
- Almond flakes
- Omega seeds blend
- Nigella seeds
- Capers
My favourites garnish – seeds and capers, apart from olive oil and parsley!
-
Nigella Seeds: Also known as black cumin, these tiny seeds are packed with antioxidants and have anti-inflammatory properties. Traditionally used to support immunity and digestion, they add a subtle oniony, slightly peppery crunch to the hummus.
-
Capers: Small but mighty, capers are rich in antioxidants like quercetin and rutin, which support heart health and help reduce inflammation. They also provide a salty, tangy punch that brightens up the creamy hummus.
Instructions:
1. Roast Red Peppers:
Preheat your grill to 200°C (390°F). Cut the peppers in half, remove seeds and stems, drizzle a little bit of olive oil on them and place them skin-side up on a baking tray. Roast for about 10 minutes each side until skins are charred. Allow at least 15minutes to cool them down before adding into the blender.
2. Blend the Hummus:
In a food processor, combine the roasted red peppers, chickpeas, tahini, garlic, lemon juice, ground cumin and a pinch of salt. Blend until mostly smooth.
3. Adjust Texture:
With the processor running, drizzle in olive oil and 1 tablespoon of cold water for smoother consistency. Blend again, adding more water as needed until you achieve your desired creamy consistency.
4. Taste & Adjust:
Taste and adjust salt, lemon juice or spices as preferred.
5. Serve:
Transfer to a serving bowl. Garnish with a drizzle of olive oil, a sprinkle omega seed blend, nigella seeds and fresh parsley, a few chickpeas. If you have, add few small capers.
I hope this vibrant, gut-loving hummus inspires your next snack board or sharing platter. It’s perfect served with crunchy crudités like carrot sticks, sliced cucumber, celery, or radishes. Let me know if you give it a try—tag me on social – facebook or let me know any comments privately.
And don’t forget those nigella seeds and capers for that extra flavour and health boost. Happy dipping!
Julia