Grilled Red Pepper Hummus
Breville Test Kitchen

Breville Test Kitchen

Grilled Red Pepper Hummus

the Q™
the Q™ Product Details

the Q™

25 mins total time

15 mins active time


Makes 2 cups, 16 fl oz



  • large red bell pepper icon
    1 (12 oz) large red bell peppers


  • olive oil icon
    2 tbsp olive oil
  • can chickpeas icon
    2 (15½ oz) cans chickpeas

    rinsed and drained

  • clove garlic icon
    3 cloves garlic


  • medium lemon icon
    1 (5 oz) medium lemon


  • water icon
    ¼ cup (2 fl oz) water
  • tahini icon
    2 tbsp tahini
  • ground cumin icon
    1 tsp ground cumin
  • flaky sea salt icon
    Flaky sea salt

    to season

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

To serve

  • cumin seeds icon
    Cumin seeds
  • pita bread icon
    Pita bread


  • 1Preheat a grill or grill pan on high heat.
  • 2Rub the pepper skin with ½ tablespoon of the oil. Place skin side down on the grill and cook for 10 minutes until the skin is charred.
  • 3Transfer to a resealable plastic 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 in the blender jug with the remaining oil, chickpeas, garlic, lemon juice, water, tahini and ground cumin. Secure the lid.
  • 5PUREE for 35-40 seconds until smooth, season with salt and pepper. If the dip is too thick add a little warm water, yoghurt or buttermilk.
  • 6Transfer to a serving bowl, sprinkle with cumin seeds and serve with pita bread.
Kid Friendly
Kid Friendly
Dairy Free

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