Red Pepper Hummus with Smoked Paprika

gluten free
wheat free
1 spoon difficulty rating

10 minutes

Serves: 4

Average: 3.9 (7 votes)
Red Pepper Hummus with Smoked Paprika

Another Rose Elliot delight. This is a stylish and delicious variation on an old favourite, as well as being super-fast.

See how we made it in our slideshow below - here we used raw peppers instead of jarred. 

Gluten-wheat-free if you suitable bread/crackers used or else the raw vegetable sticks option.


  • 2 garlic cloves
  • 425g/14oz can chick peas, drained
  • Half a 320g jar whole sweet red peppers, drained or just use raw peppers (as in our slideshow below)
  • 1 tsp sugar or maple syrup
  • Hot pepper sauce, eg Tabasco
  • ¼-½ tsp smoked paprika – available from large supermarkets, delis or health food shops
  • Coarsely ground or cracked black pepper
  • To serve Warm pitta bread, crostini or chunks of raw vegetables such as carrot, celery, green pepper


1. Whizz the garlic cloves in a food processor until chopped then put in the chick peas, sweet red pepper and maple syrup or sugar and whizz again.

2. Stir in a drop or two of hot pepper sauce and smoked paprika to taste.

3. Turn the mixture onto a flat plate and smooth the surface.

4. Grind some black pepper coarsely over the top.

5. Serve with strips of warmed pitta bread or other suggested accompaniments.

Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.