Roasted Red Pepper Hummus (Printable Version)

Smooth blend of chickpeas and smoky roasted red peppers with tahini and spices.

# Components:

→ Vegetables

01 - 2 medium red bell peppers (or 1 cup jarred roasted red peppers, drained)
02 - 1 small garlic clove, minced

→ Legumes

03 - 1 (15 oz) can chickpeas, drained and rinsed

→ Pantry

04 - 3 tablespoons tahini
05 - 3 tablespoons extra-virgin olive oil, plus more for serving
06 - 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika (optional)
09 - 1/2 teaspoon salt, or to taste
10 - 2 to 4 tablespoons cold water, as needed

# Preparation steps:

01 - Preheat oven to 425°F. Halve the red bell peppers, remove seeds, and place cut side down on a baking sheet. Roast for 20 minutes until skins are charred and blistered. Transfer to a bowl, cover, and steam for 10 minutes. Peel skins and allow peppers to cool.
02 - In a food processor, blend roasted red peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika if using, and salt.
03 - Blend mixture until very smooth, scraping down the sides as necessary. Add cold water gradually, one tablespoon at a time, until achieving a creamy consistency.
04 - Taste the hummus and adjust salt or other seasoning to preference.
05 - Transfer to a serving dish, drizzle with additional olive oil, and garnish with smoked paprika or fresh parsley if desired. Serve alongside pita bread, crackers, or fresh vegetables.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than you'd expect, especially if you use jarred roasted peppers.
  • The roasted red peppers give it a natural sweetness that makes it crave-worthy without any tricks.
  • It's genuinely good for you and still feels indulgent, which is the best kind of appetizer.
02 -
  • If you use raw garlic and it tastes too sharp later, that means the garlic is continuing to develop flavor as it sits, so start with less than you think you need.
  • The consistency will thicken slightly as the hummus sits in the fridge, so mix it slightly looser than you want when serving immediately.
03 -
  • Use a food processor instead of a blender if you have the choice; it gives you better control over the texture and is easier to scrape clean.
  • Make this hummus a day or two ahead if you can, as the flavors actually improve and meld together as it sits in the fridge.
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