Red Pepper Houmous Recipe

Homemade red pepper houmous brings a sweeter twist to traditional houmous

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  • Serves 8

  • Prep time 20 mins

    plus overnight soaking
  • Cooking time 40 mins

  • Total time 1 hr

    plus overnight soaking


  • 250g (9oz) dried chickpeas
  • 3 roasted red peppers (from a jar is fine)
  • 2tbsp olive oil
  • 3tbsp tahini
  • juice 1 lemon
  • 1 large garlic clove, crushed


You can use canned chickpeas – just drain, rinse and put in the blender with 200ml (7fl oz) water. Tahini mixed with lemon and water as a paste is also a good dip.


  1. Soak the chickpeas in cold water overnight. The next day, drain them, then put in a pan of cold water, bring to a simmer, and cook for 30 to 40 minutes, until the chickpeas are tender but still with a slight bite. Remove any scum that forms on top of the water with a spoon. Drain the chickpeas and reserve 200ml (7fl oz) of the cooking water.

  2. Allow the chickpeas to cool for 10 minutes, then place in a blender with the remaining ingredients, the reserved cooking water and a generous amount of seasoning, until you have a thick paste with some texture. Check the seasoning and adjust if necessary.