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Roasted Red Pepper Hummus and Crudite

Prep Time:


Cook Time:


6 Servings


About the Recipe


  • 1 (400g) jar roasted red peppers, drained

  • 2 tbsp lemon juice

  • 1 clove garlic, cracked from skin

  • 150g prepared hummus spread

  • Chopped parsley leaves, for garnish

  • 1 tsp crushed red pepper flakes, for garnish

  • 1 tsp coarse salt

  • 20 carrot sticks, available pre-cut in the supermarket

  • 150g fresh French beans, trimmed

  • 1 medium courgette, cut into sticks

  • 1 large red pepper, seeded, cut into strips

  • 285g grape tomatoes


Step 1

Coarsely chop the roasted red peppers and place them in a food processor with the lemon juice and garlic. Pulse-grind the peppers to get them going, then scrape in the prepared hummus and process until the dip is smooth and evenly red in colour.

Step 2

Transfer the dip to a bowl and garnish with the parsley and crushed red pepper flakes. Serve with the vegetables.


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