Roasted red pepper hummus

Day 37 of #65daysofsummer

I made this on Friday night to serve with crudités and bread at my friend’s baby shower. It’s such a simple recipe and it keeps pretty well in the fridge in an airtight container. The hummus is obviously fab for dipping but it’s a good sandwich filler and works well in a salad dressing too.


3 jarred roasted red peppers

1 can of chickpeas

2 tbsp tahini

1 tsp garlic purée

2 tbsp extra virgin olive oil

Generous squeeze of lemon

Seasoning to taste


Add all ingredients except for the seasoning to a food processor and blend until the mixture is smooth or to your liking. Add a little extra oil or some water if you like the hummus to be a little smoother. Taste and season accordingly before blending once more.

You can also add fresh coriander or flat leaf parsley and perhaps a little cayenne pepper to give it a bit of a kick.