Red Pepper Hummus with Smoked Paprika

gluten free
wheat free
1 spoon difficulty rating

10 minutes

Serves: 4

Average: 3.9 (8 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.

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