Red pepper hummus
Prep Time
15 mins

(Gluten-free, dairy-free, vegan, no added sugar)

Servings: 6
  • 1 tin chickpeas garbanzo beans
  • 4 tbs vegetable oil
  • 2 cloves garlic
  • 1 red bell pepper
  • 1 tsp smoked paprika or more if you wish
  • 1 tsp salt
  1. Roast the red bell pepper in a moderate oven (350F) for 30-40 minutes, until tender. Set aside to cool. Once cool, chop into small-sized chunks.
  2. Blend chickpeas, oil, garlic and salt in a food processor, adding sufficient water until the texture is as desired.
  3. Add in the red bell pepper in small quantities to ensure the processor is not overloaded and continue processing until desired texture.
  4. Store in the fridge in a sealed container for up to 7 days.

Recipe Notes

Add in additional spices as you wish - cayenne pepper, soy sauce, chili powder etc.