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Roasted Garlic & Capsicum Hummus

Hummus is super nutritious and packed with plant-based protein, fibre, plus lots of micronutrients and minerals, such as vitamin B1, B6, B9, zinc, copper, iron, manganese and copper.

Most supermarket brands of hummus contain preservatives, which I try to avoid. It's so quick and easy to make, I recommend giving it a go and you'll likely never want to buy a supermarket hummus again! It can be refrigerated for up to 5 days or frozen in batches.

Ready in 10 minutes!


  • 400g cooked chickpeas (1 can organic)

  • 1 ½ tablespoons of tahini

  • 3 (oven roasted) cloves of garlic

  • 1 (oven roasted) capsicum

  • 1 clove of raw garlic, crushed

  • 2 tablespoons of extra virgin olive oil

  • 3 to 4 tablespoons of lemon juice (to taste)

  • A pinch of sea salt (to taste)

  • 1 teaspoon of ground cumin (optional)

  • ¼ cup of water (to adjust consistency)

  • A pinch of ground paprika to serve

  • A pinch of cayenne pepper or finely chopped chilli (optional).


  • Drain and rinse the chickpeas and place them in a food processor with the tahini.

  • Add the garlic, capsicum, olive oil, lemon juice, sea salt and cumin (if using). Blend the ingredients together at low speed, until smooth, scraping down the sides to combine thoroughly.

  • Gradually add a little water and blend if a smooth consistency is required.

  • Add more lemon juice to taste.

  • Spoon into a dish or divide into smaller dishes for freezing. Sprinkle with ground paprika. Add a pinch of cayenne pepper or finely chopped chilli for a spicier taste.

Enjoy with crudités (mixed raw vegetables, for example, sliced carrots, cucumber, celery and capsicum sticks) or enjoy with pitta bread or on wholemeal toast with tomatoes, cucumber, etc.

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