Roasted Red Pepper and Smoked Paprika Hummus (Vegan)
Easy, healthy and delicious, this Red Pepper and Smoked Paprika Hummus is perfect as a dip, in a wrap, as part of a mezze spread… or just eaten straight out of the dish by the spoonful… (which is quite likely, because it is THAT GOOD!).
Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Place the red pepper halves on a non-stick baking sheet or roasting tray (see note 2) and roast in the preheated oven for 20 minutes or until just slightly blackened.
Place the drained chickpeas, tahini, lemon juice, garlic, salt, olive oil, smoked paprika and red pepper halves in a high-speed blender. Blend for 1-2 minutes until completely smooth.
This recipe makes quite a thick hummus. If you feel the hummus is a little too thick for your liking, add a splash of the chickpea water and blend again.
Serve as a dip with crudités and pittas, in wraps or as part of a mezze spread.
You can use 2 ready-roasted red peppers from a jar, if you prefer. Using pre-roasted red peppers means this recipe only takes 5 minutes (but I think it tastes nicer if you roast your own!)
If you don’t have a non-stick baking tray, lightly grease a regular baking tray with olive oil first, before roasting your peppers on it.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.