Recipe: Roasted Capsicum Hummus

As if you NEED a reason to make this Roasted Capsicum Hummus (modified from a recipe by Kind Earth), but, we’ll give you some anyway. So, not only is tahini a FANTASTIC source of calcium for those on a plant-based diet, but this recipe would also great the school lunch box allergen ‘tick of approval’ as it is nut-free and dairy-free. That’s not all, however! If you’re on a Mediterranean diet or have a history of heart-related issues or inflammatory conditions, you cannot go past this for a snack or spread. Need we say more?


  • 2 sweet red capsicum, large
  • 1 tin (240g drained or 1½ cups) tinned chickpeas
  • 2 cloves of garlic, large
  • 2 heaped tablespoons of unhulled tahini
  • 2 lemons
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon of sea salt


  1. Pre-heat oven to 220°C
  2. Remove stalks and seeds from the capsicum and slice in half or quarters.
  3. Roast the capsicum and garlic in a hot oven.
  4. Roast garlic for up to 10 minutes and the capsicum for about 15-20 minutes (or until it is easy to pierce).
  5. Leave garlic to cool before peeling the skin off.
  6. Gently chop off the top of garlic; then squeeze out the cloves and place in a food processor.
  7. Rinse and drain chickpeas.
  8. Juice lemon and discard the skin.
  9. Add all ingredients to a food processor and blend until smooth.
  10. Chill in the fridge before serving.

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