Spicy roasted red pepper houmous

    10 min

    An extra tasty but low fat houmous, blended with roasted red peppers and cayenne pepper for a kick! Adjust the heat to taste, starting with less than called for and adding more as desired. You can also use chilli powder instead of cayenne.

    670 people made this

    Serves: 8 

    • 1 (400g) tin chickpeas, drained
    • 110g (4 oz) roasted red peppers from a jar
    • 3 tablespoons lemon juice
    • 1 1/2 tablespoons tahini
    • 1 clove garlic, minced
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon salt
    • 1 small handful chopped fresh parsley

    Prep:10min  ›  Ready in:10min 

    1. In an electric blender or food processor, purée the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
    2. Transfer to a serving bowl and refrigerate for at least 1 hour. (The houmous can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving. Drizzle with olive oil if desired.

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    Reviews in English (527)


    Used different ingredients. Used red jalapenos from a jar as they were slightly cheaper :D - 100g gave a nice colour and a nice kick - not too hot but very tasty.  -  20 Aug 2010


    Used different ingredients. i didn't add cumin cause i didn't have it and i used chilli powder insted of cayene  -  28 Jan 2009


    This was okay, but a bit greasy for me.  -  08 Nov 2011