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How tasty does this look? What's your weapon of choice to tackle hummus? Carrot sticks or chips?
Duration25 mins
Cook Time20 mins
Prep Time5 mins
Servings2 servings


  • 3 red peppers
  • 240 g chickpeas cooked
  • 1/2 cup sundried tomatoes
  • 2 cloves garlic
  • 3 tbsp tahini
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 lemon juice of
  • salt
  • pepper


  • Preheat the oven at 200ºC (390ºF). Chop the snack pepper in small pieces, place on a baking tray, cover with 2 tablespoons of olive oil, salt and pepper. Cook for 20 mins.
  • In a food processor add the baked peppers + all the rest ingredients. Puree the mixture until smooth, scraping down the sides if necessary. If the hummus is too thick for your liking, thin with water or extra olive oil.
This recipe was republished with permission from Micadeli.

Find the original recipe here.

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Michala AKA Micadeli, lives in Copenhagen, and started her food blog to inspire as many people as possible to eat more easy vegan dishes.