
1/4

2/4

3/4

4/4
Leave a note

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
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.
View on easypeasyfoodie.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!