Pepper Hummus |
Hummus is so much more fun when it’s brightly coloured. Make a batch of hummus and then add the pepper of your choice – red, yellow or green. Serve with cherry tomatoes and vegetable sticks.
Favourites 35
Total Time: 15 Minutes
Serves 4


  • 400g can of chickpeas, drained and rinsed
  • 2 garlic cloves
  • 1 red, yellow or green pepper, deseeded
  • 1 tbsp of lemon juice
  • 3 tbsp of tahini
  • 2 tbsp of olive oil
  • 1⁄2 tsp of ground cumin
  • 3 tbsp of water
  • Olive oil
  • Pine kernels
  • Fresh herbs
  • Paprika


  1. Put all the ingredients, except the water, in a food processor. Blend, adding a little water at a time, until you’re happy with the consistency and the hummus is smooth and creamy.
  2. Spoon it into a bowl, drizzle over some olive oil and finish with a sprinkling of pine kernels, herbs and paprika.

Cover and store in the fridge and eat within 3–4 days.

Recipe courtesy of Vegan Dairy by Emelie Holm, published by Pavilion Books. Image: Jason Michael Lang. 

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.