The only hummus recipe you will ever need! Creamy, flavoursome and delicious. Omit the roasted red peppers to use this recipe as a base to make any flavour combination you would like. Prepare to taste the perfect hummus… Vegan & gluten free.

Course Side Dish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 1 tsp rapeseed oil
  • 1 large red pepper or 2 small
  • 1 400g tin chickpeas drained and rinsed
  • 3 tbsp tahini
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic peeled
  • Juice of 2 lemons
  • 1 tsp sea salt
  • Pinch cayenne pepper
  • Black pepper to taste

To Serve (optional but recommended)

  • 1 tbsp harissa paste
  • 5 sun dried tomatoes roughly chopped


  1. Preheat the oven to 180°c fan/200°c/390°f.
  2. Place the whole red pepper(s) onto a lined baking tray and coat the skin with a little rapeseed oil. Place into the preheated oven and roast for 35-40 minutes until the skin is charred and the flesh is soft. Remove from the oven and allow to cool.

  3. Once the pepper is cool to the touch, peel the skin and remove the stalk and seeds with your hands - this should be very easy if your pepper is soft enough.

  4. Place the peeled roasted peppers along with all the rest of the hummus ingredients into a food processor and blend until smooth. Taste and season accordingly. If you find that your hummus is too thick at this stage, add a little dash of water and blend again.

  5. To serve, transfer the hummus to a bowl before swirling with the harissa paste and scattering with the sun dried tomatoes.

Recipe Notes

This hummus is best served cold from the fridge. 

Any leftovers can be stored in an airtight container in the fridge for up to a week. 

To make a plain hummus, leave out the roasted red peppers. Or, you can create your own flavours by swapping them with the red peppers instead. A few of my suggestions are: