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Roasted Red Pepper and Smoked Paprika Hummus
1/4
Roasted Red Pepper and Smoked Paprika Hummus
2/4
Roasted Red Pepper and Smoked Paprika Hummus
3/4
Roasted Red Pepper and Smoked Paprika Hummus
4/4
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SW Sarah
By SW Sarah

Roasted Red Pepper and Smoked Paprika Hummus

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

Great
Glycemic Index
37
Low
Glycemic Load
7
Low

Nutrition per serving

Calories204.5 kcal (10%)
Total Fat12.8 g (18%)
Carbs18.2 g (7%)
Sugars3.8 g (4%)
Protein6.1 g (12%)
Sodium456 mg (23%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet

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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