Roasted Pepper Hummus
A vibrant, smoky twist on the classic chickpea dip, featuring sweet roasted red peppers blended into a silky, protein-packed spread.
Ingredients
- •1 can (15 oz/425g) chickpeas, drained and rinsed
- •1 large red bell pepper
- •1/4 cup (60ml) high-quality tahini
- •3 tablespoons extra virgin olive oil
- •2 tablespoons fresh lemon juice
- •1 small garlic clove, minced
- •1/2 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •1/2 teaspoon sea salt
- •2 tablespoons ice water
Instructions
- 1
Preheat your oven broiler to high and place the whole red bell pepper on a baking sheet.
- 2
Broil the pepper for 15-20 minutes, turning occasionally, until the skin is charred and blackened on all sides.
- 3
Transfer the pepper to a bowl, cover tightly with plastic wrap for 10 minutes to steam, then peel off the charred skin, remove the seeds, and roughly chop the flesh.
- 4
In a food processor, combine the chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, salt, and the roasted pepper.
- 5
Process the mixture until smooth, slowly drizzling in the olive oil and ice water while the processor is running to achieve a creamy, whipped consistency.
- 6
Taste and adjust salt or lemon juice if needed, then transfer to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of paprika.
💡 Chef tips
- For an even smoother hummus, peel the skins off the chickpeas before blending by gently rubbing them between two kitchen towels.
- Store the hummus in an airtight container in the refrigerator for up to 5 days; it actually tastes better the next day as the flavors meld.
- If you are short on time, you can substitute the fresh roasted pepper with 1/2 cup of high-quality jarred roasted red peppers, patted dry.
✅ How it should turn out
The hummus should be velvety and light orange in color, with a bright, smoky aroma and a balanced flavor that is savory, tangy, and slightly sweet.