Roasted Red Pepper Houmous with Tortillas

So quick to prepare, you can also serve this houmous with crudités and shop-bought tortilla chips

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  • Makes enough to fill a medium-sized bowl

  • Total time 15 mins


  • 3-5 flour tortillas
for the houmous
  • 400g can chickpeas, drained and rinsed (reserve a few, to garnish)
  • 150g (5oz) roasted red peppers
  • 15g (½oz) sun-blushed tomatoes (optional)
  • 2 garlic cloves, crushed
  • 1tbsp tahini
  • 5tbsp mild oil, such as sunflower
  • juice ½ lemon


  1. To make the houmous, in a food processor, blend all the houmous ingredients to a fine paste, adding 
a little water to get a creamy consistency. Season and set aside.

  2. Heat a griddle pan until smoking, then cook the tortillas one by one, for about 1 minute on both sides. Alternatively, bake them in a hot oven for around 5 minutes until crispy. Cut the tortillas into triangles and serve with the houmous.