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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.
Course Appetizer, Snack
Cuisine Vegan
Keyword Dairy-Free, Egg-Free, Gluten-Free, Packed Lunch, Party Food, Picnic
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 116kcal
Author Charlotte Oates


  • 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
  • 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


  • 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.


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


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