Smooth and silky red pepper hummus, perfectly paired for dipping with Tyrrells veg crisps


  • 2 red peppers or 150g jarred equivalent (pre-roasted)
  • 400g tin of chickpeas
  • 1 garlic clove, crushed
  • zest of 1 lemon

  • 1 tbsp lemon juice
  • generous pinch of turmeric
  • ½ tsp cinnamon

  • ½ tsp chilli flakes
  • 2 tbsp olive oil
  • sea salt and black pepper

To serve

  • 1 tbsp olive oil
  • sprinkle of chilli flakes
  • pinch of za’atar
  • Tyrrells veg crisps, to serve


  1. If you’re roasting the red peppers, preheat the oven to 200°C/Fan 180°C/Gas 6. Cut the peppers in half and deseed. Place cut side down in a roasting tin and roast for 30 minutes until the skins are blistered and blackened in patches. Remove from the oven and put in a bowl. Cover with a plate and leave the peppers to steam while they cool. When they’re cool enough to handle, peel off the skins.
  2. Put the peppers in a food processor with the garlic, lemon juice, turmeric, cinnamon, and all but 2 tbsp of the chickpeas. Season with plenty of salt and pepper. Blitz to a smooth paste, spoon into a serving bowl, and drizzle with 2 tbsp of the olive oil.
  3. Lightly crush the remaining chickpeas and season with salt, pepper and chilli flakes. To serve, make a swirl in the hummus and drizzle with the remaining 1 tbsp of olive oil. Spoon over the chickpeas and top with the za’atar.
  4. Open a bag of  Tyrrels veg crisps – perfect for dipping!

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