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Roasted Red Pepper Humous (Ve)

There's a sweetness about this humous flavour that comes from the roasted red pepper and roasted garlic that is different and appealing to me. Hope you enjoy it!


1 x 400g chick peas

1 x tablespoon of olive oil for the humous

1 x tablespoon of water

1 x dessert spoon of tahini paste

1 x red pepper cut into chunks

2 x cloves of garlic with their skin on

1/2 teaspoon ground cumin

Juice of one large lemon

Salt and pepper to taste

1/2 - 1 dessert spoon of olive oil for the roasting dish/tray

Serves 3-4 as a starter/snack with pitta bread, crudities, or tortilla chips. Makes up the equivalent of a 300g pot of humous from the store.


Heat the oven on to 200C Fan, 220F or Gas Mark 7.

Pour the 1/2 - 1 dessert spoon of olive oil onto the roasting tray, spread around, and place the red pepper chunks and garlic cloves on to. Roast in the oven for about 15-20 minutes until softened but not browned. Lift the pepper and the garlic onto a side plate, take the skin of the garlic off, and chop the cloves up.

Put all the ingredients into a food blender, and whizz until smooth. Cool, keep in the fridge and serve.

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