Red Pepper Hummus Dip


  • Pre-heat the grill.
  • Remove the seeds from the red pepper then cut into quarters.
  • Grill the pepper until the skin toasted but not burned. Remove from heat then place in a small bowl, cover with cling-film or a plate then cool completely.
  • When cool remove the skins.
  • Drain the chick-peas into a colander then rinse well.
  • Place them in a food processor with the tahini, lemon juice, olive oil and the crushed garlic.
  • Next add the red pepper, the cumin and the paprika. Blend the mixture to a thick paste.
  • If it is too thick add some of the water until a smooth but non-dropping dip is formed.
  • Add the honey and some salt. Taste the dip, it may need more honey or salt.
  • Spoon into a dish, cover then chill in the refrigerator.


  • 1X400g Can of Chick Peas (Garbanzo)
  • 3-4tbs Tahini (Sesame Seed Paste)
  • Juice of ½ fresh Lemon
  • 2tbsp Olive Oil
  • 1 Red Pepper
  • 50m-75ml Cold Water
  • 2 Cloves Garlic crushed
  • ¼ tsp Salt
  • ¼ tsp Ground Cumin
  • ¼ tsp Paprika
  • 1tsp Honey
  • Crudités: A mix of any of the following vegetables
  • 3 Medium Carrots, washed, peeled then cut into bite sized batons
  • 1 Head of Celery, washed peeled, trimmed then cut into bite sized boats
  • 1 cucumber, washed, de-seeded then cut into batons
  • Yellow, Green or Red Pepper washed, de-seeded then cut into spoon sized scoop shapes
  • Lightly blanched Asparagus or washed Cauliflower or Broccoli Florets