Roasted Red Pepper Hummus Recipe (GF) (V)

Roasted Red Pepper Hummus Recipe (GF) (V)

Roasted red pepper hummus is possibly the best flavour of hummus ever

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Top image via Cava Grill

Bean dips are fairly uncommon in Asia and if found, most of them contain cream / milk or are made of chickpeas (which many of us cannot digest and end up making us feel bloated), so I love to make my own which is free from gluten, dairy and low in salt and sugar.


  • Whole red pepper (capsicum) 
  • Tahini paste 
  • One can of cooked and drained cannellini beans (white beans)
  • Salt, pepper, paprika
  • Whole garlic, 2-3 shallots 
  • One juice of a lemon 
  • Chilli sauce (optional) 

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  1. Turn your oven on to 160° C.
  2. Wash and de-seed your pepper.
  3. Set the pepper, shallots and garlic onto a baking tray.
  4. Brush with some oil and sprinkle with sea salt.
  5. Place the pepper face up for 10 minutes then face down for the remaining time.
  6. Bake for 45 minutes.
  7. Add all of the ingredients listed above into a food processor and blend till roughly smooth.
  8. Transfer into a jar or dish and either eat warm or refrigerate. 
  9. This dip is great for eating with vegetable crudities, grissinis, crisps, as a salad dressing or even on your sandwich or in your pasta sauce! 
  10. The paprika gives it a delicious smoky flavour as well as making the colour pop so make sure to add it. 

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Tip: because of the lemon and garlic this dip will be automatically preserved and can be kept for 3-4 days in the fridge.

That’s all friends 


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