Make homemade roasted red pepper hummus with chickpeas, roast red peppers, garlic, tahini and extra virgin olive oil. This easy hummus recipe is so delicious and tastes a million times better than store-bought!
This dreamy, creamy hummus is naturally vegan, gluten-free and ready in 5 minutes.
- Roasted Red Pepper Hummus Ingredients
- How to make Red Pepper Hummus
- Roasted Red Pepper Hummus without Tahini
- Serving Suggestions
- Storage
- Other Chickpea Recipes
There are few things that taste as good as a batch of fresh homemade hummus. It’s great as a dip with sun-dried tomato chickpea cakes or some crackers or veggies but even better spread in a wrap or sandwich!
I used to go through tubs of store-bought hummus at uni then finally decided it was about time I made my own.
This red pepper hummus recipe is so easy to make and offers a unique twist on the original hummus recipe.
I love getting creative with flavours and these variations are some of my favourites:
- Caramelized Onion Hummus
- Roasted Carrot and Coriander Hummus
- Sumac Hummus
- Thai Green Curry Hummus
- Roasted Pumpkin Hummus
- Mango Chilli Hummus
- Turkish Tadka Hummus
- Chaat Masala Hummus
- Chestnut Hummus
Roasted Red Pepper Hummus Ingredients
Full printable recipe in recipe card below.
Cooked chickpeas – I have cooked chickpeas in instant pot but you can also use tinned chickpeas.
Chickpeas are also known as garbanzo beans.
Roasted red bell peppers (I used jar ones)
Tahini (sesame seed paste, made of ground sesame seeds, used jar one)
Lemon juice
Garlic clove
Extra Virgin Olive oil
Salt to taste
Optional:
Harissa Paste – I have used Rose Harissa Paste for an irresistible flavor. You can make your own or buy it from the store.
Ground cumin
Paprika
How to make Red Pepper Hummus
Full ingredients with measurements are available in the recipe card below at the end of this post
Place the ingredients in a food processor or blender and blend until smooth, adding reserved liquid if necessary.
Place in a bowl for serving.
Roasted Red Pepper Hummus without Tahini
You can make this hummus without tahini. Simply omit in the recipe.
Serving Suggestions
Cut pita bread into wedges or strips and serve them alongside the hummus. You can toast the pita bread for added flavor and crunch.
Sliced cucumbers, carrot sticks, celery sticks, cherry tomatoes, bell pepper strips, and radishes are all great options for dipping into hummus. They add a fresh and crunchy element to the dish.
Choose your favorite type of crackers or tortilla chips for a crispy and savory combination. Whole wheat crackers, multigrain crackers, or even flavored tortilla chips can complement the flavors of the hummus.
Serve roasted red pepper hummus with warm falafel for a Middle Eastern-inspired appetizer or snack. The combination of the creamy hummus and crispy falafel is a classic pairing.
If you’re serving the hummus as part of a meal, consider grilling or roasting vegetables like zucchini, eggplant, or mushrooms. These vegetables have a robust flavor that pairs well with the hummus.
Storage
Refrigeration:
Leftover hummus is best stored in the fridge in an airtight container. It keeps fresh for about 3-4 days.
Freezing:
You can freeze this hummus too though the taste and texture may change upon thawing.
It is best frozen at its freshest, so do not keep it in the fridge for a few days and then decide to freeze it.
If you have used frozen cooked chickpeas, do not freeze as you are essentially refreezing the chickpeas once they are thawed.
- Portion the hummus to make it easier to thaw and use only the amount you need later.
- Select freezer-safe sealed container or airtight freezer bags for storing the hummus.
- Spoon the hummus into the containers, leaving some headspace at the top to allow for expansion during freezing.
- Freeze for up to 3 months.
- When you’re ready to use the hummus, remove a portion from the freezer and transfer it to the refrigerator. Allow it to thaw overnight or for a few hours until it reaches a spreadable consistency.
- Once thawed, give the hummus a good stir to regain its creamy texture. You can add a drizzle of olive oil or a splash of water if it appears too dry.
Other Chickpea Recipes
Chana Saag
Chickpea Salad with Creamy Avocado Dressing
Chickpea Coconut Curry
Roasted Carrot Chickpea Soup
Chickpea Rice (chana rice)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Roasted Red Pepper Hummus
Equipment
- 1 Blender
Ingredients
- 1 cup chickpeas drained- reserve 1/4 cup liquid)
- ¼ cup tahini
- 1 tablespoon lemon juice
- 1 clove garlic
- 1 big roasted pepper I used jar one
- 3 tablespoon extra virgin olive oil
- 1 teaspoon harrisa paste optional
- ½ teaspoon salt
Instructions
- Place the 1 cup chickpeas , 1/4 cup tahini , 1 tablespoon lemon juice , 1 clove garlic , 1 big roasted pepper , 3 tablespoon extra virgin olive oil , 1 teaspoon harrisa paste and 1/2 teaspoon salt in a food processor
- Process until smooth, adding reserved (1/4 cup) liquid if necessary.
- I kept mine coarse.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published on February 25thth, 2010.
Roasted Red Pepper Hummus
Equipment
- 1 Blender
Ingredients
- 1 cup chickpeas drained- reserve 1/4 cup liquid)
- ¼ cup tahini
- 1 tablespoon lemon juice
- 1 clove garlic
- 1 big roasted pepper I used jar one
- 3 tablespoon extra virgin olive oil
- 1 teaspoon harrisa paste optional
- ½ teaspoon salt
Instructions
- Place the 1 cup chickpeas , 1/4 cup tahini , 1 tablespoon lemon juice , 1 clove garlic , 1 big roasted pepper , 3 tablespoon extra virgin olive oil , 1 teaspoon harrisa paste and 1/2 teaspoon salt in a food processor
- Process until smooth, adding reserved (1/4 cup) liquid if necessary.
- I kept mine coarse.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Methi na Thepla are a delicious Gujarati flatbread made with whole wheat flour, methi leaves and Indian spices. This Methi Thepla recipe follows the authentic recipe and makes soft and thin thepla.
- About
- Variations of Thepla
- Ingredients Vegan Methi Thepla
- Preparing methi/fenugreek leaves
- How to make Methi na Thepla
- How to make Methi Thepla thin and round
- Storage
- Serving Suggestion
About
Methi thepla are a delicious and nutritious flatbread made with fresh fenugreek leaves and a variety of spices.
This wholesome dish is perfect for breakfast, lunch, or dinner, and can be enjoyed on its own or paired with chutney, yogurt, or pickles. Chai is another great option.
Methi Thepla are great option when travelling as they keep well for a few days at room temperature.
Making methi thepla may seem daunting, but with a little guidance, you’ll be creating this flavorful dish in no time.
In this guide, we’ll take you through the step-by-step process of making Gujarati methi thepla, and offer tips on how to enjoy it to the fullest.
Variations of Thepla
Note that Methi Thepla are not the ONLY type of thepla so CANNOT be called just thepla.
There is a different recipe for Gujarati Thepla which are plain and so are known as plain thepla or sada thepla in Gujarati.
Addition of grated dudhi are known as Dudhi Na Thepla .
Our Oats, Juwar Methi Thepla are quite popular amongst our readers.
There is also a difference between Methi Thepla and Methi na Dhebra .
Methi Thepla and Methi Dhebra are both popular Gujarati flatbreads that incorporate fresh fenugreek leaves (methi) into their preparation. In Methi na Dhebra, multigrain flours such as bajri and besan are used. Dhebra are a Kathiyawadi recipe and so there is also an addition of garlic and sweetener such as gor or jaggery.
Ingredients
These are the ingredients you need specifically for Methi Thepla. By adding in extra multigrain flours, you are creating a different recipe.
Methi leaves – also known as fenugreek. This recipe is best with fresh methi leaves that are washed and finely chopped.
Note that you must use fresh methi for this recipe and not kasoori methi. Kasuri methi is used as a garnish and is not a substitute.
Whole wheat flour or chapati flour – you can use medium, brown, wholemeal or chakki atta. In India, only one style of atta is available – whole wheat flour. In the UK, different types of flours can be purchased
Yogurt – for soft methi thepla use any plain yogurt here whether full fat or low fat. Adding yogurt keeps the thepla soft, especially if they are made for travelling.
Green chilies and ginger paste – use fresh where possible.
Oil – oil is needed for the dough or moin and more is needed to pan fry the thepla. I have used olive oil but you can use other flavourless oil.
Turmeric powder
Red chilli powder
Ajwain seeds – aka carom seeds which add flavour and aid in digestion
Salt to taste
Vegan Methi Thepla
To make this recipe vegan, use any vegan yogurt.
Preparing methi/fenugreek leaves
Cleaning the leaves:
Remove the fenugreek leaves from the stems and discard any thick stems or yellowed leaves.
Rinse the leaves thoroughly under cold running water to remove any dirt or impurities using a colander or a large bowl.
Chopping or using whole:
After cleaning, you can either chop the fenugreek leaves finely or use them whole. In this recipe, I have used chopped methi leaves.
We love to use fresh methi in Baingan Methi , Methi Muthia and Methi Corn Bhajiya
How to make Methi na Thepla
In a large bowl, add the yogurt, ajwain, red chili powder, turmeric, fenugreek leaves, green chilies and ginger, salt and oil.
Mix well and add the whole wheat flour begin forming a dough.
Add warm water as required to make a soft dough. (I added water in the same measuring cup I used for yogurt)
Do not add water from the beginning as the yogurt and methi release their own moisture.
Cover the dough with clean kitchen towel, allow the dough to sit for 30 minutes.
Divide the dough into equal balls approximately lime sized small balls.
Heat a tawa or flat skillet on high heat.
Roll out the ball on a flat surface in dry flour and make round thepla. Try not to use excesive dry flour to roll the thepla, it will make thepla hard, chewy and will burn.
Place onto the hot pan and within a few moments, flip over.
On the top side, spread over a thin layer of oil
Using a spatula, flip over the thepla and again spread over the oil.
Flip again and allow small brown spots to develop.
Shallow fry on a hot griddle or tava till both sides are equally golden brown.
The trick is to work fast and keep the heat high. This prevents the thepla from becoming chewy.
If they appear to be burning or forming black spots, turn the heat down to a medium flame until the tawa cools down.
How to make Methi Thepla thin and round
Proper Methi Thepla are supposed to be almost paper thin and this is how they are also served in Gujarat.
There are a few techniques that you can use to get your thepla as thin as possible.
Keep the balls of dough small to allow you space to roll them thinner.
If possible try using a Gujarati rolling pin which is much tinner and lower in weight. This reduces the pressure when rolling.
Do not attempt to roll the thepla in one go but instead, every couple of strokes, pick the thepla, turn it and roll it again
Roll on the outer side of the thepla in one area, turn it round 90 degrees and roll again on the same side. Eventually, you will have rolled all sides of the thepla ensuring they are even.
You can see this step in the video in the recipe card below.
Storage
Before storing them in the container, allow the thepla to cool down completely to room temperature. They stay fresh up to a week in the refrigerator or 3-4 days on a kitchen worktop.
Freezing:
The dough can be frozen, then thawed to make thepla at a later date.
Roll out the thepla, place each on parchment paper, then cover with kitchen foil and store in round container. Cook directly from frozen on non-stick tawa or griddle.
Alternatively, cook the thepla and allow to cool down totally. Place each thepla between two cut parchment paper, cover the stack with kitchen foil. Put them in a ziplock bag or container and freeze for up to 3 months.
Reheat by placing on a hot non stick tawa and cook thoroughly or until piping hot.
Pro tips
Use fresh methi for the best flavour. If you use frozen methi make sure to thaw first. Avoid kasoori methi to make authentic Gujarati methi thepla.
Use only whole wheat flour for this easy thepla recipe, and avoid all purpose flour. (Maida)
You may increase or decrease amount of methi to your liking.
Adjust spice level according to your preference.
Do not compromise in using oil as less oil results in chewy thepla
Try not to use too much dry flour when rolling out the thepla.
If possible, roll out all the thepla in one go, then cook to ensure they cook at the correct speed.
Do not cook thepla on low flame.
Whilst cooking, do not press the thepla too hard.
Serving Suggestion
There are so many different ways of serving Methi Thepla.
Methi Na Thepla are common Gujarati breakfast recipes. They are also eaten as delicious snacks and comfort food.
These delicious theplas go great with Masala Chai or Karak Chai .
A Gujarati pickle such as Keri No Chundo (Aam Chunda) or Raiti Gor Keri is a popular way.
For lunch or dinner, thepla are eaten with a side dish such as Suki Bhaji (dry potato curry) or Bateta Nu Shaak
Other Indian Flatbread Recipes
Aloo Paratha
Dal Paratha
Garlic Naan
Paneer Paratha
Gujarati Rotli
Masala Bhakri
Masala Lachha Paratha
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Gujarati Methi Thepla
Equipment
- 1 Colander
- 1 Knife
- 1 Chopping board
- 1 Bowl
- 1 Rolling Pin
- 1 tawa tavi/griddle
- 1 Spatula
Ingredients
- 3 cup fenugreek leaves finely chopped
- 5 cup whole wheat flour roti flour
- ¾ cup plain yogurt
- ⅓ cup oil for moin
- 1 teaspoon carom seeds ajwain/ajmo
- 2 tablespoon sesame seeds
- 2 tablespoon green chili minced
- 1 tablespoon ginger minced
- 1 tablespoon chili powder red
- 1 teaspoon turmeric powder
- ¼ teaspoon asafoetida hing
- 1 tablespoon salt less or more
- ¼ cup oil to shallow fry
Instructions
- In a big wide plate or large mixing bowl add 3 cup fenugreek leaves , 3/4 cup plain yogurt , 1/3 cup oil , 1 teaspoon carom seeds , 2 tablespoon sesame seeds , 2 tablespoon green chili , 1 tablespoon ginger , 1 tablespoon chili powder , 1 teaspoon turmeric powder , 1/4 teaspoon asafoetida , 1 tablespoon salt except whole wheat flour and oil that needed to shallow fry the thepla.
- Mix everything well.
- Add 5 cup whole wheat flour .
- Knead a smooth dough using just enough water. You won’t require lot of water for perfect dough. Thepla dough should be just like Gujarati rotli dough.
- Leave it aside for half an hour. Add a few drops of oil from 1/4 cup oil and knead the dough again for a minute or so.
- Divide the dough into equal size balls.
- Take one ball, coat in a dry flour and roll out the ball on a flat lightly floured surface or rolling board. Roll the thepla in thin circles.
- Heat a tawa or flat skillet on high heat. Carefully put rolled thepla on hot tawa.
- Within a few moments, when small bubbles appear flip over.
- On the top side, spread over a little oil from 1/4 cup oil
- Flip again and allow small brown spots to develop.
- Shallow fry on a hot griddle or tava till both sides are equally golden brown.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
