Red pepper hummus recipe

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serves: 6
5-a-day: 1
Prep: 10 min

Nutrition per portion

Calories 166 kCal 8%
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  • Making your own hummus? Then why not try our red pepper hummus recipe. By adding red peppers and sun-dried tomatoes it gives a fresh twist to your classic hummus, bursting with flavour it’ll be an all-round hit.

    Hummus is like a creamy paste that is oozing with rich umami flavours. The dip has a melt-in-your-mouth consistency that tastes rich and garlicky. Most commonly served as a dip or a spread, hummus is a fantastic accompiniament to any bread or crudites based starter.

    This red pepper hummus dish is a great healthy snack idea as a serving only contains 166 calories and also can count towards one of your 5-a-day. This portion serves 6 and only takes 10 minutes to whip up, any that you didn’t eat can be chilled in an air-tight container in the fridge and should be finished off within 2 days.

    If you like this, why not try our classic hummus recipe – it’s easy and a delicious base to our Hummus and Tomato wraps recipe.


    • 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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