Roasted Red Pepper and Smoked Paprika Hummus

Name: Roasted Red Pepper and Smoked Paprika Hummus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean, Asian, Middle Eastern
Ingredients: 2 red peppers (cut in half lengthways and deseeded (see note 1)); 2 x 400g cans chickpeas drained ((reserve the chickpea water)); 4 tablespoons tahini; Juice of 1 lemon; 4 cloves of garlic ((crush these first if your blender is a bit on the weedy side)); 1 teaspoon of salt ((yes really – it makes a big difference to the flavour)); 4 tablespoons olive oil ideally good quality extra virgin (plus extra for drizzling); 2 teaspoons smoked paprika

4 steps

Prep:10minCook:20min

Easy, healthy and delicious, this Red Pepper and Smoked Paprika Hummus is perfect as a dip, in a wrap, as part of a mezze spread… or just eaten straight out of the dish by the spoonful… (which is quite likely, because it is THAT GOOD!).

Updated at: Tue, 24 Jun 2025 20:59:32 GMT

Nutrition balance score

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Ingredients

8 servings

2red peppers

cut in half lengthways and deseeded

2 x 400gcans chickpeas

drained, reserve the chickpea water

4 tablespoonstahini

1juice of lemon

4 clovesgarlic

crush these first if your blender is a bit on the weedy side

1 teaspoonsalt

yes really - it makes a big difference to the flavour

4 tablespoonsolive oil

ideally good quality extra virgin, plus extra for drizzling

2 teaspoonssmoked paprika

Instructions

Step 1

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Place the red pepper halves on a non-stick baking sheet or roasting tray (see note 2) and roast in the preheated oven for 20 minutes or until just slightly blackened.

Step 2

Place the drained chickpeas, tahini, lemon juice, garlic, salt, olive oil, smoked paprika and red pepper halves in a high-speed blender. Blend for 1-2 minutes until completely smooth.

Step 3

This recipe makes quite a thick hummus. If you feel the hummus is a little too thick for your liking, add a splash of the chickpea water and blend again.

Step 4

Serve as a dip with crudités and pittas, in wraps or as part of a mezze spread.

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