About Recipe

I have always liked hummus but the day I discovered the roasted red pepper hummus at Marks and Spencer I was hooked. I soon realized that the small containers I got from M&S wouldn’t cut it, I had to find a way to make bigger batches at home. By tweaking my basic hummus recipe slightly, I ended up with this delicious, bright orange, fiery dip that ticked all the right boxes.

This amazing dip goes with most things, I like to eat it as a snack with pita chips and veggies, in a falafel wrap, on a slice of toast with avocado. You name it, I’ve probably had it. To keep it short, it basically makes everything better.


  • Serves4
  • Prep15m
  • CookN/A
  • Difficulty2/10


  • 1 roasted red pepper, finely chopped
  • 1 can of chickpeas in water
  • 2 garlic cloves, minced
  • 4 tbsp tahini
  • 1 tbsp olive oil
  • ½ lemon, juiced
  • ½ tsp salt
  • ½ tsp chili powder
  • chili flakes to serve


Rinse and drain the chickpeas before pouring them into a blender or food processor.

Add the chopped roasted red pepper, minced garlic, tahini, olive oil, lemon juice, salt and chili powder.

Blend until smooth. I use this Ninja Blender Duo

Serve in a bowl with a sprinkle of chili flakes.