Houmous is super easy to make and you can get creative with all kinds of flavours. This pepper version tastes great served with tortilla crisps or vegetable crudités – including peppers of course!



  • 1 red bell pepper
  • 1 clove garlic
  • 1 tin chickpeas, drained
  • Half lemon, juice only
  • Olive oil to taste
  • Salt and pepper to taste



  1. Preheat the grill and place the pepper under the grill. Turn the pepper as each side chars. Once blackened all the way around, place in a bowl with cling film over the top and allow to cool. Once cool, peel the skin off and remove the seeds and core.
  2. Place the garlic in a food processor and whizz until finely chopped.
  3. Add the chickpeas, lemon juice, olive oil (start with a good ‘glug’) and red pepper. Whizz and add more olive oil if needed.
  4. Taste and add salt and pepper if required.


Recipe kindly provided by the Emsworth Cookery School

More pepper recipes