Get snacking with this delish recipe for red pepper and chilli hummus!

This has to be the ultimate healthy snack!

We're huge fans of hummus – but as with anything, it's a million times better when it's homemade! That's why we're loving this tasty red pepper and chilli hummus recipe with homemade tortilla chips.

If you're not a fan of corn chips, you can use wholemeal or white pita bread instead and follow the same method for an equally healthy crunch.

Red Pepper and Chilli Hummus


  • 2 red peppers
  • 2 cloves garlic, peeled
  • 1 red chilli, deseeded
  • 2 x 400g tins chickpeas
  • 1 tablespoon tahini
  • 2 tablespoons olive oil
  • 110ml ice cold water
  • Salt and pepper to season


  1. Preheat oven to 180C.
  2. Place the two red peppers on a baking tray and roast for around 35 minutes.
  3. Remove from oven, allow to cool and peel away the outer skin. Discard skin and seeds.
  4. Roughly chop garlic and chilli, and drain chickpeas. Add to blender or food processor with the roasted peppers, olive oil, tahini and a pinch of salt and pepper.
  5. Blitz until ingredients are roughly combined. 
  6. With the motor running, slowly pour in the ice water and keep blitzing until the mixture is smooth. You may need to stop the motor a few times to scrape the mixture back down toward the blades.

Baked Tortilla Chips


  • 12 corn tortillas
  • 3 tablespoons vegetable oil
  • Sea salt and black pepper to season


  1. Preheat oven to 200C.
  2. Brush each tortilla lightly with oil on each side.
  3. Cut the tortillas into triangles using a sharp knife or scissors.
  4. Arrange in a single layer on a baking sheet (you may need two).
  5. Bake for 7 – 9 minutes until crisp.
  6. Sprinkle with salt and pepper to serve.