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smoked paprika hummus with roasted red peppers

Smoky paprika hummus with roasted red peppers

Rosanna Stevens
A smooth dip made from chickpeas, roasted bell peppers and smoky paprika
5 from 1 vote
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Side Dish, Snack
Cuisine Mediterranean
Servings 6 people
Calories 198 kcal


  • Roasting tray
  • Food processor or blender


  • 250 grams chickpeas (cooked)
  • 3 red bell peppers
  • 1 tablespoon smoked paprika
  • 1 tablespoon parsley
  • ½ lemon
  • 1 ½ tablespoon tahini
  • 4 tablespoon olive oil


  • First, roast your peppers. You want the skins to char slightly to give even more of a smoky flavour to this hummus so use a hotter oven than usual for roasting so pre-heat it to 200C / 400 F. 
  • Cut the peppers into small 2 inch pieces and remove any seeds, then place them on a baking tray and drizzle liberally with oil.
  • Roast the peppers in the oven for 30 minutes or so, until the skins look silky and lightly charred on the edges. GIve the tray a shake every once in a while during cooking.
  • Drain the can of chickpeas, reserving a bit of the water.
  • Place the chickpeas, tahini, peppers, lemon juice, olive oil and paprika into a food processor and blend until smooth. If the hummus needs to be thinned out slightly, use a splash of the reserved chickpea water.
    smoked paprika hummus with roasted red peppers blended with chickpeas
  • Season to taste and garnish with a drizzle of olive oil and chopped parsley. 
    smoked paprika hummus with roasted red peppers with ciabatta bread


Calories: 198kcalCarbohydrates: 17gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 8mgPotassium: 307mgFiber: 5gSugar: 5gVitamin A: 2509IUVitamin C: 82mgCalcium: 36mgIron: 2mg
Keyword smoked paprika hummus
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