Roasted Red Pepper Hummus Recipe By Pepperazzi
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Roasted Red Pepper Hummus Recipe By Pepperazzi

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Course lunch, Snack, starter
Cuisine International
Servings 4 People
Calories 243 kcal


  • 400 g can chickpeas drained and rinsed.
  • 2 red peppers roasted, deseeded and peeled.
  • 2 Tbsp light tahini.
  • 3 tbsp extra virgin olive oil + 1tbsp to drizzle.
  • .5 tsp sea salt.
  • 1 garlic clove crushed.
  • .5 Juice lemon.
  • 2 tbsp Rebel Chilli Barrel-Aged Hot Sauce


  • Place the peppers on a tray and roast in a preheated oven at 180C for about 30 minutes until soft.
  • Leave to cool, remove the seeds, peel and cut into quarters.
  • Place the peppers and the remaining ingredients in a food processor and blitz until smooth.
  • Taste and add more salt if needed.
  • Drizzle with olive oil and Rebel Chilli Barrel-Aged Hot Sauce.
  • Serve with flatbreads, crackers or vegetables of your choice.


Calories: 243kcalCarbohydrates: 19gProtein: 7gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 746mgPotassium: 320mgFiber: 6gSugar: 3gVitamin A: 1894IUVitamin C: 83mgCalcium: 52mgIron: 2mg
Keyword Hummus, Hummus Recipe, Red Pepper Hummus, Roasted Red Pepper Hummus Recipe
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Recipe provided by:

Social @pepperazzi_ie

Monika Coghlan
Pepperazzi Food Styling & Photography | 086 375 4058

Roasted Red Pepper Hummus Recipe By Pepperazzi
Roasted Red Pepper Hummus Recipe By Pepperazzi
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