Roasted bell pepper hummus

Hummus is so popular these days, and it goes well with all kinds of vegetables. Roasting vegetables in the oven gives them a condensed and mature flavour. Roasted bell peppers are perfect for adding to the standard hummus recipe. The smokeyness and the paprikapowder intensify the flavour of the bell peppers. If you're not familiar with smoked paprika powder you'll get instantly hooked if you try this!
15 Minutes
8 Persons


For the hummus

  • 2 red bell peppers
  • 400 g chickpeas (cooked)
  • 4 tbs olive oil
  • 1 tbs tahin (sesame paste)
  • 2 cloves of garlic
  • juice of 0.5 lemon
  • 1 tsp smoked paprika powder
  • pepper and salt

To serve

  • toast or bread


  1. Put the pepper in the oven on a baking tray, under the grill, until the skin starts to turn dark. Each time the skin turns dark, turn the bell peppers to another side. Once the skin of each pepper has more or less fully turned dark, they are ready.
  2. Take the bell peppers from the oven, put them into a plastic bag and let them cool down.
  3. Once they are cool you can take the skin from the peppers and remove the seeds.
  4. Process the chickpeas with the olive oil, the sesame paste, garlic and lemon juice in a food processor until smooth.
  5. Then add the bell peppers and the smoked paprikapowder until smooth.
  6. Bring to taste with salt and pepper and you're ready to go.