Roasted Red Pepper & Chilli Hummus

Advertising Feature  

A delicious twist on the classic hummus recipe with the added sweetness of roasted red peppers and a little kick of chilli. 

Skip to the recipe

One thing I always have in my kitchen cupboards is olive oil. I use it pretty much daily in some form or other; roasting veg, making bread, salad dressings or whipping up some hummus like the one I’ve shared here – it’s extremely versatile.

I’m really excited to be working with The Perfect Food, a project aimed at raising awareness of the health benefits of using quality European olive oil in your cooking, to encourage you to use it more in your kitchens. As well as enhancing the flavour of your food, extra virgin olive oil is also full of things that are beneficial to your health.

According to The Perfect Food we should be consuming 20g of extra virgin olive oil each day (which is about 4 teaspoons) as part of a balanced diet. It is a source of vitamin E and is rich in polyphenols, which help protect from cellular oxidation (which I googled and is basically cell damage) and its unique composition of fats also help the body to maintain normal cholesterol levels.

Not to be outdone by all these London restaurants, I’ve also created my own recipe… Roasted Red Pepper and Chilli Hummus.

Hummus is one of my favourite lunches, I can happily sit and eat a whole pot with lots of toasted pitta bread and veggie sticks. I particular like flavoured hummus and two of my favourite flavours are roasted pepper and sweet chilli. Rather than picking which of my two favourites to make I decided to combine the two together. The roasted red peppers have a lot of natural sweetness which means you get the sweet flavour with the chilli without need for any added sugar or sweeteners.

A couple of things to note about this recipe…

• I recommend peeling the chickpeas as I find this gives a smoother texture with a slightly better flavour. I’ve shared a video with the trick to doing this quickly and easily here, but if you really feel like it’s too much effort then you can skip it, it’ll still taste delicious.
• Many hummus recipes use tahini, however personally I find it a little too bitter so I prefer to lightly toast some sesame seeds instead and then grind them up in a pestle and mortar or spice grinder. This also means that if you don’t make recipes like this too often, you don’t end up buying a big jar of tahini and then having to think up recipes to use it up before it goes off. However, if you do happen to have some tahini in the cupboard to use up then you can switch this for the sesame seeds in this recipe.

FREE GRAMS TO CUPS CONVERSION CHARTS

Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients

SUBSCRIBE

Roasted Red Pepper & Chilli Hummus

A delicious twist on the classic hummus recipe with the added sweetness of roasted red peppers and a little kick of chilli.

Print Rate Save Go to Collections

Active Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Cook ModePrevent your screen from going dark

INGREDIENTS

• 2 red peppers
• 1 tsp olive oil - for coating the peppers prior to roasting
• 1 small can of chickpeas - 210g – preferably peeled (see my original hummus recipe for a trick to do this easily
• 1½ tbsp sesame seeds - or 1½ tbsp tahini
• 1 clove of garlic - peeled
• 1 tbsp olive oil - preferably extra virgin - for the hummus
• ½ lemon - juice of
• ½ red chilli
• Salt

INSTRUCTIONS

• Pre-heat your oven to 220ºC/200ºC fan.
• Roughly chop your red peppers and toss them in 1 tsp olive oil. Roast for 30 minutes (turning halfway through the cooking time) in the oven.
• (Skip this step if using tahini) While the peppers are cooking, toast the sesame seeds. Place a small frying pan on a medium heat and once hot add the sesame seeds (1½ tbsp) and cook until light brown, shaking them gently to help them to brown evenly (don't overcook them as that will give them a bitter flavour). Once they're browned immediately remove them from the pan (as the residual heat may burn them) and then grind them into a fine powder using a pestle and mortar or spice grinder.
• Once the peppers are cooked, set them aside to cool while you prepare the remaining hummus ingredients. Start by draining the chickpeas and if you've got a bit of spare time peeling them too (it gives you a smoother hummus).
• Place them into a blender (or a large bowl if you're using a stick blender) and add the other ingredients (roasted red peppers, ground sesame seeds, 1 tbsp olive oil, 1 clove of garlic, juice of ½ a lemon and ½ a red chilli - I add mine with the seeds still inside).
• Blitz the ingredients until smooth. You should find that it has a nice smooth texture but if it seems a little stiff add a little water to help loosen it. Season with salt (and then blend it again to make sure it's evenly distributed) and serve.

NOTES

Serves 6 as a snack or 2-3 as a light meal served with toasted pitta bread and veggie sticks.

I've served mine drizzled with a little more extra virgin olive oil, and scattered with chilli flakes and chopped coriander.

1 of your 5-a-day fruit and vegetables

WANT TO HEAR ABOUT NEW RECIPES FIRST?SUBSCRIBE to the Charlotte's Lively Kitchen Mailing List

NUTRITIONAL INFORMATION

Calories: 116kcal | Carbohydrates: 9.7g | Protein: 3.8g | Fat: 6.7g | Saturated Fat: 1g | Fiber: 2.7g | Sugar: 3.5g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

---

Course: Appetizer, Snack

Cuisine: Vegan

Keyword: Dairy-Free, Egg-Free, Gluten-Free, Packed Lunch, Party Food, Picnic

Author: Charlotte Oates