Roasted red pepper hummus

roasted_red_pepper_50795_16x9No dinner party is complete without a show-stopping starter, no matter the season. Hummus is great for the summer months, as it’s light, can be eaten with many things, and comes in so many variations. Have you ever tried your hand at making your own? This roasted red pepper hummus is slightly sweet and absolutely gorgeous in colour, so it would look great as part of a starter platter.


  • 3 large red peppers, seeds removed and halved
  • 1 red chilli, seeds removed and halved
  • 1 teaspoon olive oil
  • 1 small onion, finely chopped
  • half teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 x 400g/14oz can chickpeas, drained and rinsed
  • half garlic clove, crushed
  • half an unwaxed lemon, juice and zest finely grated
  • half teaspoon sea salt
  • 1 tablespoon pomegranate molasses (optional)
  • freshly ground black pepper, to taste


  1. Preheat the grill to its hottest setting and line a grill pan or baking tray with foil.
  2. Cut the peppers and chilli in half lengthways, and place them, cut side down, on the lined tray. Grill them for around 10-15 minutes or until the skins are black all over.
  3. Using a pair of tongs, transfer the hot peppers to a bowl and cover tightly with cling film. The steam will help to finish cooking the peppers and their skins will become loose. Leave to cool for 10 minutes or so.
  4. Meanwhile, heat the olive oil in a small frying pan. Add the chopped onion and fry over a medium heat for five minutes, or until softened, stirring occasionally. Stir in the ground coriander and ground cumin, then leave to cool for 5 minutes.
  5. When the pepper are cool enough to handle, peel off their skins. There may be some little flecks of burnt pepper skin left on, but resist the temptation to rinse the peppers, as this all adds to the flavour.
  6. Scoop the spiced onion mixture into the bowl of a food processor, along with the pepper flesh and any juices from the bottom of the bowl. Then add the chickpeas, garlic, lemon juice and zest, and pomegranate molasses, if using. Blend until the mixture is smooth, stopping to push down any chickpeas that may be escaping. If you need to thin the hummus to a lighter consistency, add a couple of spoonfuls of water.
  7. Add salt and freshly ground pepper to taste to your liking.
  8. Spoon the dip into a serving dish and enjoy!

The delicious dip is the perfect accompaniment to carrot sticks, cucumber or hot flatbreads. It will make a gorgeous centrepiece at your parties and is guaranteed to be loved by everyone. Make sure to store it in the fridge and it should last for up to 3 days.

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