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Sunday, March 5, 2017

Red Pepper Hummus | Red Capsicum and Chickpea Dip

Red Pepper Hummus

Description: A chickpea dip made with boiled chickpeas, roasted red pepper and enhanced with flavours of lemon, sesame and garlic. A perfect healthy dip to be served with choice of your salad vegetables or tortillas.

Roasted Red Pepper Hummus

Serves: 4

Preparation Time: 6 hours (for soaking chickpeas)

Cooking Time: 20 minutes (for boiling chickpeas in pressure cooker)

Total Time: 30 to 40 minutes (less time if canned or preboiled chickpeas are used)


  • 1 cup chickpeas soaked overnight and boiled
  • 3 red bell peppers (red capsicum)
  • 2 tablespoon tahini (sesame paste)
  • 2 cloves of garlic chopped
  • 2 tablespoon lemon juice
  • 3 tablespoon Olive oil (and more for dressing)
  • Salt to taste


  1. Cut the red capsicum and remove the seeds and white portion. Grill in a preheated oven at 250 degrees C for 20 minutes. Peel out the skin or simply scrape out the pulp from the skin. Use only pulp. You can also roast the capsicum on a hot pan. Drizzle some oil and fry till soft.
  2. In a grinding jar, add boiled chickpeas, grilled red capsicum, tahini, garlic, lemon juice, olive oil and salt.
  3. Grind to a smooth paste and add some water if needed.
  4. Pour the dip into the serving dish and drizzle more olive oil on top and serve chilled with pita bread or as a dip with kababs.

Other similar recipes on this blog:


Chili Hummus



Red Kidney Bean Hummus

1 comment:

  1. Very nice taste...quite different from the regular hummus taste ..good change