Red Pepper Hummus | Red Pepper Houmous | Vegan Pepper Hummus | Spicy Hummus
Updated: Jan 26
If you like hummus, you'll be sure to love this spicy version as it is full of flavour and a little heat! This recipe is very easy to make and works really well as a snack or when entertaining! Veganlicious too!
Red Pepper Hummus Recipe Cooking Time: 10 Minutes (Approx)
Serves 4-6 People
· 1x 400g Can Chickpeas, 240g when drained or 240g Cooked Chickpeas
· 2 tbspn. Extra Virgin Olive Oil
· 2 Tbspn Lemon Juice
· 2 Tbspn Tahini
· 6-7 pieces Bottled Chargrilled Peppers or Roasted Red Pepper
· 1 Tbspn Oil from the Chargrilled Peppers
· 1 Clove Garlic, crushed or chopped
· ½ tspn Roasted, Ground Cumin
· ½ tspn Salt
· ½ tsp Red Chili Flakes (or per taste)
Drain and rinse the chickpeas in a colander. Let this sit. Put it aside.
Peel the garlic clove & have it ready.
In a liquidizer, chopper or whatever you use to make chutneys, add the tahini, lemon juice & olive oil. Crush the garlic glove directly into this before blending. I do this so that you don’t get a clump of garlic in the dip while eating this. I found this out the hard way!
Pulse these ingredients together for a few seconds. The mixture will thicken due to the tahini.
Then add the chargrilled peppers and one Tbspn of oil from the chargrilled peppers. This oil is very flavourful! Also add one third of the chickpeas and blend this until it’s smooth.
Add the remaining chickpeas and the salt and the cumin. Blend this until it’s very smooth.
If you want to adjust the consistency and make it thinner, you can add a little water or lemon juice, but taste the hummus before adding more lemon juice!
Put the hummmus into a serving bowl.
Finally, garnish the with olive oil and a few chili flakes.
Enjoy with pita chips, carrot sticks, peppers, celery sticks, cucumber, breads or spread on sandwiches or in wraps.