• 1 can of chickpeas (400g), rinsed and drained
  • 2 large red capsicums
  • 2 garlic cloves
  • juice of half a large lemon
  • 2 tablespoons tahini
  • 1 teaspoon ground cumin
  • ⅓ cup olive oil
  • salt and pepper to taste
  • extra virgin olive oil to drizzle


  1. Preheat oven to 200°C. Trim, deseed and cut the capsicums. Place cut capsicums and garlic cloves on a baking tray. Drizzle lightly with olive oil and toss. Roast in the oven for approximately 25 minutes until edges of capsicums start to char. If the garlic cloves look like they are burning, remove from oven. Remove from oven and cool slightly. You can choose not to roast the garlics. I like the earthy flavour the roasted garlics add to the hummus.
  2. Place roasted capsicums, garlics, chichpeas, tahini, cumin, lemon, salt, pepper and olive oil into your food processor. Process until smooth. Add extra olive oil if too stodgy.
  3. Spoon into a bowl. Serve with cut up vegetables such as Ausfresh mini cucumbers, Ausfresh snacking tomatoes and capsicums.

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