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Chargrilled Capsicum Hummus with Cashews and Miso

Roasted Red Pepper Hummus

Naturopath Lauren Glucina
An easy roasted red pepper hummus recipe with cashews and miso. Spiced with paprika, and served with crisp raw vegetables.
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dip, Side
Cuisine Vegan, Vegetarian
Calories 133 kcal


  • 2 large red capsicum whole (approx. 300g)
  • 1 tin chickpeas 400g, choose organic and BPA free if possible
  • 2 generous tablespoons tahini hulled
  • 1 large clove garlic peeled and chopped
  • 1/3 cup cashews raw
  • ¼ cup lemon juice
  • Zest of one lemon
  • 1 heaped teaspoon white miso
  • 1 teaspoon paprika powder
  • ¼ teaspoon fine sea salt
  • ¼ cup olive oil


  • Sprinkle of fennel seeds
  • Fresh fennel
  • Microgreens I used watercress
  • Radish
  • Baby tomatoes
  • Toasted pumpkin seeds
  • Natural sweet potato chips pita chips, kale chips etc


  • Pre-heat the oven on the highest setting, and have a roasting pan ready in the top 1/3 or ¼ of the oven.
  • Wash and dry the capsicum, then place on roasting tray. Let blacken, and use tongs to turn so that the entire surface is black and blistered. Once done, remove from oven, let cool completely, then slip the skin off. Slice open, discard seeds, and roughly chop the flesh.
  • In a blender, add all hummus ingredients except the lemon zest and blend till smooth and creamy.
  • Fold through zest at the end and serve with fresh raw vegetables, sweet potato chips, kale chips or pita bread.


Calories: 133kcal
Keyword Red pepper hummus, Roasted red pepper hummus recipe
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