Roasted red pepper hummus | Recipe


I’m pretty sure it is my 3rd or 4th most consumed food the past 1,5 years!! Or in all honesty, it was last summer that i began to make my own hummus and loved it. Could eat a whole batch of freshly made hummus within 24 hours.

Since then i have made beetroot hummus, sundried tomato hummus (recipe in my ebook) and chickpea cookie dough (which is basically still hummus!).


Now it was time to try a new type of hummus….. grilled paprika hummus!


The important step to this hummus is to actually grill/roast the paprika as it will release more flavour, but also make it easier to mix. So this recipe takes a little longer to make than regular hummus where you just throw the ingredients into the mixer and mix…. but it is so worth the time! Not to mention, you can bake other vegetables or potatoes in the oven at the same time as the paprika, so really it doesn’t take longer to make than the whole meal anyway!!



 2 tetrapacks of chickpea (minus the brine), c.a 500g chickpeas in total

2-3 whole paprika

Tahini, 2-3 tbs (should be a runny tahini)

Garlic cloves c.a 2-3

Lemon juice, c.a 1-2 tsp

Olive oil, c.a 100ml (note i do c.a 50ml oil and 50ml aquafaba or water)

Salt for taste and can add coriander & cumin etc

**Note, i didn’t have tahini at home, but it adds extra flavour and texture, so i would advise using it if you have at home!


How to:

Preheat oven to 220 degrees celsius

Begin by chopping the paprika into smaller pieces and placing onto a baking pan with baking paper. Drizzle over a little oil, salt and garlic and massage into the paprika. (If you are roasting other vegetables at the same time – chop them up and add to the baking pan as well.) Bake the paprika for 15 minutes until the skin begins to look crispy. Take out of the oven and allow to cool (if baking other vegetables, they may need another 10-15 minutes in the oven.)

Mix the rest of the hummus ingredients together in a bowl or food processor. When the paprika has cooled a little add to the hummus ingredients and begin to mix until well combined, adding more oil or aquafaba aif necessary. Mix until smooth!


Serve with either some home made nacho chips (recipe) or roasted vegetables and potatoes. Or why not serve with a baked potatoe, roasted broccoli and vegan creme fraiche?

14 Comments Add yours

  1. carol says:

    Looks really good!
    Do you find yourself being more creative with your cooking now you have your own kitchen?


    1. Thank you 🙂 Yes, now that i have my own freespace i can cook and create whenever i want and as long as i want. When i was sharing the kitchen i didn’t always want to take up space and cook food when they were at home, or i felt like i was in the way. So now i like that i can be more creative, have more space and don’t need to worry about bothering others/taking up space if they want to cook! Also i usually like cooking and baking alot when i have anxiety… so that’s when most of my recipes are made, hahah!


  2. carol says:

    One hummus I would really like to try and I`ve seen in the shops is for caramelised onion hummus. Any ideas how I would go about making this? I would buy it but it uses the wrong oil for me 😦


    1. That sounds delicious…. i think it is just as simple as caramellizing onion and then adding to a regular hummus recipe, maybe adjusting the ingredients slightly. I have never caramellized onions, so i can’t really help there, but i am sure there are some awesome recipes to Google 🙂


  3. Rachel says:

    I am so with you! Hummus is my EVERYTHING! This looks soooooo good!


    1. It’s my favourite!!!! Love all types of hummus!


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