Name: Homemade Roasted Red Pepper & Garlic Hummus
Prep time: 20 min
Cook time: 40 min
Yield: 2-3 cups
Cuisine: Middle Eastern
Ingredients: 2 tbsp The Good Oil extra virgin rapeseed oil, plus extra for drizzling; 2 medium red capsicums; 1 whole bulb garlic; 1 x 400g can chickpeas, drained and rinsed; 2 tbsp tahini; 2 tbsp lemon juice; 1 tsp ground cumin; Salt and cracked black pepper, to taste; Chopped parsley and sumac, to serve (optional); Warm pita, crackers, vegetable sticks or crostini; For crostini: 1 baguette, sliced (optional); For crostini: 1-2 tbsp The Good Oil extra virgin rapeseed oil (optional)

Difficulty

Easy

Serves

2-3 Cups

Cooking time

Prep 20 mins
Cooking 40 mins

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How To Make Homemade Roasted Red Pepper & Garlic Hummus

Sweet roasted capsicum and mellow roasted garlic give this hummus a rich, smoky depth that simply can’t be achieved with a supermarket tub. While it takes a little longer than opening a packet, most of the cooking time is hands-off, and the reward is a creamy, flavour-packed hummus that’s well worth making from scratch. Roasting brings out the natural sweetness of the capsicum and transforms the garlic into something soft, rich and almost buttery, creating layers of flavour that elevate this everyday favourite. Whether you’re building a grazing platter, looking for a healthy snack, or wanting something special to spread onto sandwiches and wraps, this homemade hummus is the kind of recipe that’s hard to go back from once you’ve made it yourself. Serve with warm pita, crackers, vegetable sticks or homemade crostini for an easy platter that’s guaranteed to disappear quickly.

Ingredients

2 tbsp The Good Oil extra virgin sunflower oil, plus extra for drizzling
2 medium red capsicums
1 whole bulb garlic
1 x 400g can chickpeas, drained and rinsed
2 tbsp tahini
2 tbsp lemon juice
1 tsp ground cumin
Salt and cracked black pepper, to taste
Chopped parsley and sumac, to serve (optional)
To Serve: warm pita, crackers, vegetable sticks or crostini

Optional Crostini

1 baguette, sliced
1-2 tbsp The Good Oil extra virgin sunflower oil

Method

Preheat the oven to 200°C bake and line a baking tray.
Slice the top from the garlic bulb to expose the cloves slightly. Place onto a piece of foil, drizzle with a little rapeseed oil and wrap tightly. Place on the tray alongside the capsicums.
Roast the capsicums for 25-30 minutes, turning halfway, until softened and blistered. Roast the garlic for 35–40 minutes, or until deeply golden and soft throughout.
(Optional) If making homemade crostini, arrange the sliced baguette on a baking tray, brush lightly with rapeseed oil and bake at 180°C for 8–12 minutes, turning once, until golden and crisp.
Transfer the roasted capsicums to a bowl and cover with a tea towel or plastic wrap. Leave to steam for 10 minutes, then peel away the skins, remove the seeds and roughly chop.
Squeeze the roasted garlic cloves from their skins into a food processor. Add the roasted capsicum, chickpeas, tahini, rapeseed oil, lemon juice, cumin, salt and pepper. Blend until smooth, scraping down the sides as needed. Add a splash of cold water or extra lemon juice to loosen to your preferred consistency. Taste and adjust seasoning.
Spoon into a serving bowl and finish with a drizzle of rapeseed oil, chopped parsley and a sprinkle of sumac.
Serve with warm pita, crackers, vegetable sticks or homemade crostini.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil cold pressed without chemicals, offering a healthy, versatile choice – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings natural sunflower taste without overpowering your dish.

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