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Red Pepper Hummous

Red Pepper Hummous

Serves pea 4 Clock icon 35 minutes
It's a classic for a reason! Roasted peppers add a sweet, charred flavour. Drizzle with olive oil and chilli flakes. Serve with our delicious wood fired sourdough pitta.

4 Farmdrop products in this recipe

£ 6 .00
4 items.

Here's how you do it

  1. Pre-heat the oven to 220 degrees C, drizzle peppers with olive oil, pop in oven for 25 minutes to blacken.

  2. Wait for the peppers to cool slightly, peel an deseed.

  3. In a food processor, combine the tahini and lemon juice and blend for 1 minute, scraping the sides down if necessary.

  4. Add olive oil, peppers, spices, lemon juice, garlic and a pinch of salt and pepper. Blend for 30 seconds.

  5. Drain and wash chickpeas, pop in the food processor an blend for 1-2 minutes. Check consistency, if the mixture needs loosening, drizzle water into the processor whilst blending slowly.

  6. Serve with lashings of olive oil on top of delicious bread.


  • 2 red peppers
  • 400g chickpeas
  • 2 heaped tablespoons tahini
  • juice of 1 lemon

From the Larder

  • 60ml extra virgin olive oil
  • 30m water
  • 1/2 teaspoon paprika
  • 2 crushed garlic cloves
  • sea salt & pepper

Suitable for

  • Vegetarians
  • Vegans
  • Gluten free
  • Dairy Free