Roasted Pepper and Chilli Hummus

Exchange Value: 0* Servings: 6


  • 3 large red peppers, seeds removed and halved
  • 1 red chilli, halved
  • 1 tsp olive oil
  • 1 small onion, finely chopped
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 100g Loprofin Rice , cooked
  • 1/2 garlic clove, crushed
  • 1/2 lemon, juice and zest finely grated
  • Salt and pepper


  1. Preheat the oven to 200°C.
  2. In a roasting tray, drizzle the chilli and red peppers with olive oil and roast for 25 minutes in the oven.
  3. Meanwhile, heat the olive oil in a small frying pan. Add the chopped onion and fry over a medium heat for five minutes, or until softened.
  4. Stir in the ground coriander and ground cumin and leave to cool for five minutes.
  5. In a food processor^, blend the roasted red peppers, spicy onion mix, cooked Loprofin Rice, garlic, lemon juice and zest until smooth - add a couple of spoonfuls of water or olive oil, if needed, to thin the hummus to a lighter consistency.
  6. Season with salt and freshly ground black pepper, to taste. Store in the fridge for up to three days.


Chef's Tip:
Serve as a dip for carrot sticks, cucumber or celery or spread on Low Protein Crackers or Low Protein Bread for a snack.


Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.
^ Please follow the manufacturer's instructions.

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