Roasted capsicum hoummos
Discover the vibrant flavors of our Roasted Capsicum Hoummos. Made with roasted red pepper, garlic, chickpeas, lemon juice, and a touch of olive oil, this creamy and healthy dip is perfect for snacking or entertaining. Easy to make and irresistibly delicious!
- 02 Jun 2025
- Cook time 10 min
- Prep time 25 min
- 2 Servings
- 6 Ingredients
Roasted capsicum hoummos is a delicious and healthy dip that combines the smoky flavor of roasted red pepper with the creamy texture of chickpeas. This recipe is perfect for those looking to add a twist to traditional hoummos and can be used as a dip for vegetables, bread, or crackers.
Ingredients:
Instructions:
- Preheat your oven to 200°C (392°F).
- Cut the red pepper in half and remove the seeds and membranes.
- Place the pepper halves on a baking tray, skin side up. Drizzle with 1 tsp of olive oil.
- Roast the pepper in the preheated oven for about 20-25 minutes, or until the skin is charred and blistered.
- Remove the pepper from the oven and place it in a bowl. Cover the bowl with a plate or plastic wrap and let it sit for around 10 minutes. This will help loosen the skin.
- Once cooled, peel off the skin and roughly chop the roasted pepper. Set aside.
- While the pepper is roasting, peel and roughly chop the garlic cloves.
- In a food processor or blender, add the roasted red pepper, garlic, canned chickpeas, lemon juice, and water.
- Blend until smooth. You may need to stop occasionally to scrape down the sides of the bowl and ensure all ingredients are well incorporated.
- Taste the hummus and adjust seasoning if necessary; you can add a pinch of salt if desired.
- If the hummus is too thick, add a bit more water a teaspoon at a time until you reach your desired consistency.
- Transfer the hummus to a serving bowl and drizzle with a small amount of olive oil on top for added flavor and a nice finish.
- Serve your roasted capsicum hummus with pita bread, fresh veggies, or use it as a spread in sandwiches.
Tips:
- For a smoother texture, peel the chickpeas by gently rubbing them between your hands to remove the skins.
- Roast the red pepper until it’s slightly charred for a deeper, smoky flavor.
- Use fresh lemon juice for a brighter, more vibrant taste.
- Adjust the garlic amount to your preference if you like a stronger garlic flavor.
- For a spicier version, add a pinch of cayenne pepper or chili flakes.
Roasted capsicum hoummos is a versatile and flavorful dip that can complement a variety of dishes. It’s simple to make and offers a healthier alternative to many store-bought dips. Follow the tips provided to enhance the flavors and enjoy a homemade dip that's sure to impress your family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 130kcal | 6% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 6g | 16% |
| Sugar 6g | 6% |
| Fat | |
| Fat 4.15g | 5% |
| Saturated 0.53g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 66ug | 7% |
| Choline 33mg | 6% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.78mg | 5% |
| Vitamin B6 0.26mg | 15% |
| Vitamin B9 140ug | 34% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 60mg | 69% |
| Vitamin E 0.90mg | 6% |
| Vitamin K 4.65ug | 4% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.25mg | 28% |
| Iron, Fe 2.15mg | 20% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 310mg | 9% |
| Selenium, Se 2.80ug | 5% |
| Sodium, Na 7mg | 0% |
| Zinc, Zn 1.16mg | 11% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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