Roasted Red Pepper Hummus (GF) (V)

Bean dips are not so common in Asia and if found most of them contain cream/milk or are made of chickpeas (which many of us cannot digest and end up feeling bloated) So I love to make my own which is free from gluten, dairy and low in salt and sugar.


  • Whole red pepper (capsicum) 
  • Tahini paste 
  • One can of cooked and drained Cannellini beans (white beans)
  • Salt, pepper, paprika
  • Whole Garlic, 2-3 shallots 
  • One juice of a lemon 
  • Chilli sauce (optional) 


  • Turn your oven on to 160°c
  • Wash and de-seed your pepper
  • Onto a baking tray add the pepper, shallots and garlic
  • Brush with some oil and sprinkle with sea salt
  • Place the pepper face up for 10 minutes then face down for the remaining time
  • Bake for 45 minutes 
  • Add all of the ingredients listed above into a food processor and blend till roughly smooth
  • Transfer into a jar or dish and either eat warm or refrigerate 
  • This dip is great for eating with vegetable crudities, grissinis, crisps,  as a salad dressing, add into your sandwich or even pasta sauce!
  • The paprika gives it a delicious smokey flavour as well as making the colour pop, make sure to add it.    
  • Tip: because of the lemon and garlic this dip will be automatically preserved and can be kept for 3-4 days in the fridge.

That’s all friends 

Coconutandwhat 🌴🌰🌴


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