Roasted Red Capsicum, Hummus Toast & Zhoug

I guess this is sort of a Middle Eastern version of Roasted Red Capsicum Soup. The hummus spread on toasted bread makes it super filling and the herby spicy Zhoug, a green Mid Eastern dressing adds a little pop of flavour making it super tasty.

TIPS: You can make this a super easy dinner if you buy the bread, ready-made hummus and buy a jar of roasted red peppers. OR you can make some or all of the elements yourself.


Roasted Red Capsicum Soup

3 red capsicums (or 3 jarred roasted red capsicums, chopped)

2 tablespoons EVOO

1 brown onion, chopped

2 carrots, peeled and grated

400ml can diced or crushed tomatoes

1 punnet cherry tomatoes

2 cups vegetable stock

pinch dried mint and cayenne pepper

1/2 tsp paprika

1/2 tsp ground cumin

1 tsp pomegranate molasses

1/2 tsp white sugar

freshly cracked black pepper


1 tablespoons pine nuts

1 clove garlic

1 cup coriander leaves

1 green chilli, deseeded (optional)

1/2 tsp ground cumin

1/2 tsp ground coriander

2 tablespoons lemon juice

2 tablespoons red wine vinegar

1/3 cup EVOO

1/2-1 tsp salt and freshly cracked black pepper

To Serve

Ciabatta or Turkish bread, sliced and grilled until golden, drizzled with EVOO



Roasted Red Capsicum Soup

If youre suing fresh capsicums, slice all the ‘cheeks off the capsicums so you and up with flat pieces. Arrange them on a baking tray, skin side up. Place under a hot grill and cook until the skins are completely blackened. Remove from the oven, cover with piece of alfoil and all them to ‘steam’ for about 15 minutes. After this time, they should be cool enough to handle. Using your fingers or a knife, scrape off the blackened skin on all the pieces and discard. Chop all the flesh into small dice and set aside.

Place a medium saucepan over high heat. Add in the oil and onion and sautee, stirring every so often until the onions are soft and golden. If they are burning, you will need to turn down the heat a little. It will take about 6-8 minutes.

Add in the diced capsicums and grated carrot and stir for a minute or so until softened a little.

Add in the rest of the ingredients. Bring to the boil, then turn down the heat to a simmer and cook for 45 minutes. If the soup reduces to much and beomes thick, add a little water.

Allow the soup to cool, then blitz until smooth using a stab blender or food processor. Taste for a final seasoning of salt and pepper, then serve while hot.


Place all the ingredients in a food processor and blitz until a fairly smooth green sauce consistency forms. Taste and add more salt and pepper, if needed.

To Serve

Serve the soup hot in bowls with toasted bread, bowls of hummus and zhoug on the side for everyone to help themselves.