Roasted capsicum hoummos
This roasted capsicum hoummos features smoky, charred red pepper blended with creamy chickpeas and garlic, creating a delicious dip that's versatile for snacks or spreads. Perfect for adding a twist to traditional hoummos, it's simple to make and great with pita or veggies.
Cook time 10 min
Prep time 25 min
Ingredients:
2 garlic cloves1 tsp olive oil
1 red pepper
1/3 can canned chickpeas
1/4 cup lemon juice
1 tbsp water
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.
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.
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.
Roasted capsicum hoummos FAQ:
Roast the red pepper in a preheated oven at 200°C (392°F) for about 20-25 minutes, or until the skin is charred and blistered.
If you don’t have canned chickpeas, you can use cooked dried chickpeas as a substitute. Alternatively, white beans such as cannellini beans can work if you're looking for a different flavor.
Store leftover roasted capsicum hoummos in an airtight container in the refrigerator. It should remain fresh for about 3-5 days.
If the hoummos is too thick, add a little more water, a teaspoon at a time, while blending until you reach your desired consistency.
Yes, you can use roasted garlic for a milder flavor. Simply substitute the raw garlic cloves with an equal amount of roasted garlic when blending.
Cooking 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.
Nutrition Facts
2 ServingsCalories 130kcal
Protein 7g
Carbohydrates 24g
Fiber 6g
Sugar 6g
Fat 4.15g
More recipes
Garlicky green beans with tomato and pine nuts
Sautéed green beans with garlic, tomato, and pine nuts.
01 Jan 2026Spinach, feta and artichoke egg bake
A wholesome egg bake with spinach, feta, and artichokes.
04 Jan 2026Lamb, spinach and tomato rissoles
Flavorful lamb rissoles with spinach and tomatoes, perfect for dinner.
11 Dec 2025Tomato, capsicum and chilli salad
A vibrant Tomato, Capsicum, and Chilli Salad with a tangy dressing.
23 Nov 2025