Hummus de Pimiento
Hummus de Pimiento


  • 400g cooked and drained chickpeas
  • 1 tablespoon tahini
  • 100g red peppers in strips (roasted)
  • The juice of 1 lemon
  • Drizzle of olive oil (20ml)
  • 1/2 teaspoon cumin
  • 1/2 clove of garlic
  • ½ teaspoon sweet paprika
  • Pinch of herbal salt


Preheat the oven to 180ºC

Cut the pepper into strips and bake it on a tray for 10 or 15 minutes. Let it cool.

In the blender glass, add all the ingredients and blend. If we see that it is very thick, we can add a little water or pepper juice, until we obtain a creamy, pate-type texture.

Pour into a bowl and sprinkle with paprika and serve.

You can keep it in the refrigerator in an airtight container for 4-5 days.

It’s that simple and enjoy!