250 mL

Ready In

25 mins



Good For



About this Recipe

By: Emma Parsons 

Our Chili Trilogy extra virgin olive oil gives this recipe a spicy flair to tingle those taste buds. 


  • 200 g red pepper
  • 2 cloves garlic 
  • 2 Tbsp Liviana Estate Select extra virgin olive oil 
  • A pinch Himalayan pink sea salt
  • 200 g tinned chickpeas 
  • 2 Tbsp tahini 
  • 60 mL freshly squeezed lemon juice
  • A sprinkle ground paprika to serve 

A delicious red pepper hummus with a spicy twist for all of our chili fans. The perfect addition to spice up your snack board or harvest table.

Step by Step Instructions

Step 1

Preheat the oven to 180°C.  

Step 2

Chop the red pepper into medium sized cubes. 

Step 3

Place the red pepper and garlic cloves onto a baking sheet, drizzle with Liviana Estate Select extra virgin olive oil and season with salt. 

Step 4

Roast the red pepper in the oven for about 15 minutes until, soft and slightly crispy on the edges. 

Step 5

Place the red pepper, chickpeas, tahini and lemon juice in a food processor until it is a smooth and thick consistency. 

Step 6

Pour the hummus into a serving bowl, drizzle with some extra Liviana Estate Select extra virgin olive oil and sprinkle with ground paprika. 

Step 7

Serve immediately or store in an air-tight container for up to 4 days.








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