Gluten and Dairy Free Roasted Pepper Hummus

serves / makes 8
30 prep time
30 mins cooking time


I’m mad for blending things at the moment, for a little treat I’ve bought myself a new super powerful blender. I eat a lot of hummus as it is the perfect dip for people who can’t have dairy. This recipe is rich in flavour from the roasted red pepper and cumin. Watch out for another blender recipe coming soon for my homemade almond nut butter flavoured with honey and cinnamon.




  • 1 red pepper
  • 2 tablespoons olive oil
  • 800g can of chickpeas, drained
  • 2 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 60ml water
  • 3 tablespoons tahini
  • 1 teaspoon ground cumin
  • salt and pepper for seasoning


  1. Preheat the oven to 180 oC
  2. Roast the whole pepper for 30 minutes
  3. Place in a plastic sandwich bag and leave for 10 minutes
  4. Peel off the skin and remove the stalk and seeds
  5. Place the the pepper, olive oil, chickpeas, garlic, lemon juice, water, tahini, cumin and seasoning in a blender
  6. Blitz until smooth

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