Roasted Red Pepper Hummus

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  • - 400g can chickpeas, drained and rinsed.
  • - 2 red peppers, roasted, deseeded and peeled.
  • - 2tbsp light tahini.  
  • - 3tbsp extra virgin olive oil + 1tbsp to drizzle.  
  • - 1/2 tsp sea salt.
  • - 1 garlic clove, crushed.
  • - Juice of 1/2 lemon.
  • - 1tbsp Rebel Chilli Barrel-Aged Hot Sauce + 1tbsp to drizzle.

This is a really lovely snack.

Serves: 2 | Prep Time: 30 minutes | Difficulty: Easy.


  1. Place the peppers on a tray and roast in a preheated oven at 180C for about 30 minutes until soft.

  2. Leave to cool, remove the seeds, peel and cut into quarters.

  3. Place the peppers and the remaining ingredients in a food processor and blitz until smooth.

  4. Taste and add more salt if needed.

  5. Drizzle with olive oil and Rebel Chilli Barrel-Aged Hot Sauce. 

  6. Serve with flatbreads, crackers or vegetables of your choice. 

  7. Shop Barrel Aged

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