Include in Print View:

Spelt Roasted Red Pepper Hummus Toasts

Four spelt toasts spread with roasted red pepper hummus, topped with parsley and smoked paprika on a wooden board

Roasted red peppers add a soft smokiness to hummus that plain chickpea versions don't have. The colour is deep orange-red, and the flavour sits somewhere between sweet and earthy.

Spelt bread gives these toasts a nutty base that holds up under a generous spread. The slightly open crumb soaks up just enough oil without going soggy.

This works as a quick lunch, a snack with drinks, or a starter before a bigger meal. The hummus can be made a day ahead, so the actual assembly takes under five minutes.

No special equipment is needed beyond a blender or food processor. The whole recipe stays straightforward from start to finish.

Why You'll Love This Recipe

  • Smoky, balanced hummus made from scratch in minutes
  • Spelt bread adds a nutty crunch plain white toast lacks
  • Hummus keeps three days, so prep ahead easily
  • Plant-based, high-fibre, and genuinely filling
Food processor bowl with orange roasted red pepper hummus being blended, spatula resting on the rim

Ingredient Notes

  • Spelt bread: Use a sturdy wholegrain spelt loaf sliced about 1.5 cm thick. Sourdough spelt works well too and adds a mild tang.
  • Roasted red peppers: Jarred peppers in brine save time and work fine. If roasting your own, two medium peppers under a hot grill until blackened gives the best depth.
  • Canned chickpeas: Drain and rinse well. For a smoother hummus, peel off the skins before blending, though it is not required.
  • Tahini: Use a runny, well-stirred tahini. A thick or separated tahini makes the hummus dense rather than creamy.
  • Smoked paprika: Sweet smoked paprika adds colour and reinforces the pepper flavour. Hot smoked paprika works if you want a mild heat.
  • Lemon juice: Fresh lemon juice keeps the hummus bright. Bottled lemon juice is a workable substitute but the flavour is flatter.
  • Garlic: One raw clove is enough. Two cloves will dominate the pepper flavour, so keep it restrained.
  • Olive oil: Use extra-virgin for finishing. A lighter olive oil or neutral oil can be used inside the hummus blend if budget is a concern.
Two spelt hummus toasts on a ceramic plate with arugula salad and lemon wedge on a linen-covered table
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 220  C
Servings: 4
Estimated Cost: 1.80
Calories: 380
Best Season: all_year_round
Dietary: Contains gluten (spelt), Dairy-Free, Egg-free, High Fiber, Vegan, Vegetarian
Description

Spelt bread stays crisp at the edges and chewy in the centre, making it the right base for thick-spread roasted red pepper hummus. The smokiness from the peppers and a touch of cumin keep the flavour balanced without needing any extras.

Ingredients
    Roasted Red Pepper Hummus
  • 400 g canned chickpeas, drained and rinsed (one standard can)
  • 150 g roasted red peppers from a jar, drained and patted dry (about 2 large peppers)
  • 3 tbsp tahini (well-stirred, runny)
  • 2 tbsp lemon juice, freshly squeezed
  • 1 garlic clove (peeled)
  • 1 tsp smoked paprika (sweet or hot)
  • 0.5 tsp ground cumin
  • 2 tbsp extra-virgin olive oil (plus extra for finishing)
  • 2 to 3 tbsp ice-cold water (add gradually to loosen)
  • 0.5 tsp fine sea salt (adjust to taste)
    • Toasts and Toppings
  • 8 slices wholegrain spelt bread, sliced 1.5 cm thick (about 400 g)
  • 1 tbsp extra-virgin olive oil (for brushing the bread)
  • a small handful fresh flat-leaf parsley (leaves picked)
  • 0.5 tsp smoked paprika (for dusting the finished toasts)
  • a pinch flaky sea salt (to finish)
  • 4 lemon wedges (to serve)
Instructions
    Roast the Peppers (if using fresh)
  1. 1
    Heat your oven grill to 220 C / 430 F. Place fresh whole red peppers on a baking sheet and grill for 20 to 25 minutes, turning once, until the skins are blackened and blistered all over.
  2. 2
    Transfer the peppers to a bowl, cover tightly with plastic wrap, and leave for 10 minutes. Peel off the skins, remove the seeds, and pat the flesh dry with paper towel. Skip this step if using jarred peppers.
    3. Make the Hummus
  3. 3
    Add the drained chickpeas to a small saucepan with just enough water to cover. Warm over medium heat for 5 minutes until steaming but not boiling, then drain.
  4. 4
    Place the warm chickpeas, roasted red peppers, tahini, lemon juice, garlic, smoked paprika, cumin, olive oil, and salt into a food processor.
  5. 5
    Blend on high for 2 minutes until the mixture starts to look smooth, then add the ice-cold water one tablespoon at a time, blending between additions, until the hummus is creamy and spreadable.
  6. 6
    Taste and adjust salt or lemon juice. The hummus should taste smoky, slightly tangy, and balanced. Set aside.
    7. Toast the Spelt Bread
  7. 7
    Brush each slice of spelt bread lightly on both sides with olive oil.
  8. 8
    Place slices on a baking sheet under the grill at 220 C / 430 F for 2 to 3 minutes per side, watching closely, until the surface is golden and crisp at the edges but still slightly chewy in the centre.
    9. Assemble and Serve
  9. 9
    Spread 3 to 4 tablespoons of roasted red pepper hummus generously onto each warm toast, covering the surface to the edges.
  10. 10
    Dust lightly with smoked paprika, scatter over the flat-leaf parsley leaves, and finish with a drizzle of olive oil and a pinch of flaky salt.
  11. 11
    Serve immediately with lemon wedges on the side for squeezing over.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 380kcal
% Daily Value *
Total Fat 17g27%
Saturated Fat 2g10%
Sodium 520mg22%
Potassium 390mg12%
Total Carbohydrate 48g16%
Dietary Fiber 9g36%
Sugars 5g
Protein 14g29%
Vitamin A 1100 IU
Vitamin C 28 mg
Calcium 90 mg
Iron 4 mg
Vitamin E 3 mg
Vitamin K 40 mcg
Thiamin 0.3 mg
Riboflavin 0.2 mg
Niacin 3 mg
Vitamin B6 0.4 mg
Folate 85 mcg
Phosphorus 210 mg
Magnesium 55 mg
Zinc 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Blend chickpeas while still warm for a noticeably smoother hummus.
  • Dry roasted peppers thoroughly before blending to avoid a loose, watery spread.
  • Toast spelt bread directly under a grill for even browning on both sides.
  • Rest finished hummus for 10 minutes before spreading to let the flavours settle.
  • Add ice-cold water one tablespoon at a time to loosen hummus without thinning the flavour.
Keywords: spelt roasted red pepper hummus toasts, spelt toast hummus, roasted red pepper hummus, spelt bread snack, vegan spelt toast

Equipment

  • food processor or high-speed blender
  • baking sheet or grill pan
  • chef's knife and cutting board
  • rubber spatula
  • bread knife
  • small mixing bowl

Tips

  • Blend the hummus for a full 2 minutes to get a smooth, airy texture rather than a grainy paste.
  • Toast spelt bread under a grill rather than a toaster so both sides colour evenly and the surface stays crisp.
  • Warm the chickpeas briefly before blending to help them emulsify more smoothly with the tahini.
  • Pat roasted peppers dry with paper towel before blending to prevent a watery hummus.
  • Spread the hummus generously, at least 3 to 4 tablespoons per toast, so the toppings have something to anchor into.

Variations

  • Add a pinch of harissa paste to the hummus blend for a North African-style heat and deeper red colour.
  • Top finished toasts with crumbled feta, thin cucumber slices, and a few kalamata olives for a Greek-style plate.
  • Swap roasted red peppers for sun-dried tomatoes and add a teaspoon of balsamic vinegar for an Italian-leaning version.

Storage and Reheating

The hummus keeps in a sealed container in the fridge for up to 3 days. Press a sheet of plastic wrap directly onto the surface to stop a skin forming.

Spelt toast is best made fresh. If you need to prep ahead, slice and store the bread untoasted at room temperature for up to 2 days, then toast just before serving.

The hummus can be frozen in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and stir well before spreading, as it may separate slightly.

Serving Suggestions

These toasts work as a starter with a simple green salad alongside. Arugula with lemon and olive oil keeps the plate light and contrasts well with the richness of the hummus.

For a more substantial lunch, add sliced avocado, a soft-boiled egg, or a handful of roasted chickpeas on top. A drizzle of pomegranate molasses over the finished toast adds a sharp-sweet note that lifts the smokiness.

As a snack or party plate, cut each toast into thirds and arrange on a board with extra hummus in a small bowl, lemon wedges, and fresh herbs scattered over.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-roasted-red-pepper-hummus-toasts/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!