Delectable Red Pepper Hummus

Vegan_Red-Pepper-HummusDeliciously Ella first introduced me to the plant-based diet. For many years, I thought that the plant-based diet was practically void of any essential nutrients, especially unsaturated fatty acids. Back then, I was ignorant on the subject and couldn’t imagine a life without eating salmon. Gosh, was I wrong!

The first recipe that I made from Ella Woodward’s blog was the roasted red pepper and paprika hummus. Her recipe is great, but I like to tweak it a bit to give it my own flavor. I actually made it for a party that I recently catered and it was a total success. I hope that you will like it as much as the party guests did. Enjoy!



  • 1/2 red bell pepper
  • 400g canned chickpeas
  • 4 tablespoons vegetable oil
  • 1/4 cup water
  • 1-1 1/2 tablespoon tahini
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 lemon
  • red chili flakes, to taste
  • sea salt, to taste
  • ground black pepper, to taste


  1. Remove ribs and seeds from pepper and cut into squares.
  2. Heat vegetable oil in a medium-sized skillet over medium-high heat.
  3. Add pepper and toss frequently.
  4. Cook for roughly 6-8 minutes until veggies are crisp and tender.
  5. Remove from stove and let veggies cool off.
  6. Squeeze the lemon and then add its juice and all other ingredients, except the veggies to your food processor.
  7. Blend until smooth and creamy.
  8. Once the veggies have cooled off, add them to the food processor with the hummus and blend until desired consistency is reached.
  9. Add salt, black pepper and red chili flakes for extra seasoning.
  10. Finito!

Suggested Kitchen Soundtrack


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