Chargrilled Red Pepper Hummus

Chargrilled Red Pepper Hummus

25 mins total time

15 mins active time


Makes 2 cups (16 fl oz)



  • 1 (12 oz) large red bell pepper


  • 2 tbsp olive oil


  • 2 (15 oz) cans chickpeas

    drained and rinsed

  • 3 cloves garlic


  • 2 tbsp fresh lemon juice
  • ¼ cup (2 fl oz) water
  • 2 tbsp tahini
  • 1 tsp ground cumin
  • Flaky sea salt

    to season

  • Freshly ground black pepper

    to season

To serve:

  • Cumin seeds
  • Pita bread


  • 1Preheat a grill pan or barbecue on high.
  • 2Rub the bell pepper skin with ½ tablespoon of the oil. Place skin side down on the grill pan or barbecue and cook for 10 minutes or until the skin is charred.
  • 3Transfer to a resealable bag. Seal and set aside for 10 minutes to steam and cool slightly. Peel and discard the skin and seeds.
  • 4Coarsely chop the flesh and place into the blender jar with the remaining oil, chickpeas, garlic, lemon juice, water, tahini and ground cumin. Secure the lid.
  • 5PUREE for 35-40 seconds until smooth, season to taste with salt and pepper. If the dip is too thick add a little warm water, yogurt or buttermilk.
  • 6Transfer to a serving bowl, sprinkle with cumin seeds and serve with pita bread.

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