Red Pepper Hummus

Makes 8 servings


  • 2 cans chickpeas, drained (540 ml cans)
  • 1 large red pepper
  • 4 Tbsp olive oil
  • 6-8 cloves garlic, chopped
  • 4 Tbsp lemon juice
  • sea salt to taste


  • Roast the red pepper in the oven on the broil setting until skin is charred.
  • Wrap the roasted red pepper in plastic wrap and set aside in a bowl to cool. Once cooled, gently peel off all the skin.
  • In a small pan, sauté the garlic in oil until soft and translucent.
  • Put all ingredients (including the garlic oil) into a blender or food processor. Give it a good whirl until you reach the desired smoothness.

Fueling Tips:

  • Serve with your favourite crunchy veggies or toasted pita.
  • To speed up the process, use jarred roasted red peppers.
  • For added deliciousness, protein, calcium & iron add 2-3 Tbsp of tahini.
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