Garlic-Free Roasted Red Pepper and Paprika Houmous


Makes about 450-500g of houmous


2 red pointed peppers

1 400g tin chickpeas

2 tbsp tahini

3 tbsp olive oil

2 tbsp water

Juice of 1 lemon

1 heaped tsp hot smoked paprika

1 tsp cumin

½ tsp hot chilli flakes (optional)

Pinch of salt



  • Preheat the oven to 1800c
  • Cut the peppers in half and deseed then place on a lined baking tray skin-side up
  • Roast in the oven for 15-20mins until the skins start to blacken around the edges
  • Leave to cool (you can peel off the skins when cooled but I like to keep them on for added texture
  • Drain the chickpeas and place in a food processor with the rest of the ingredients
  • Process until smooth the store in the fridge


Garlic-Free Roasted Red Pepper and Paprika Houmous! Before discovering the low-fodmap diet I was obsessed with houmous and I thought that without garlic it wouldn’t be the same. This recipe has so much flavour you won’t miss the garlic at all! Chickpeas are a problem for some people avoiding high fodmap foods but a lot of people, like myself, are able to tolerate them if not eaten regularly and in small quantities especially when blended like this.  

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