Roasted Pepper Hummus
This smoky, vibrant twist on classic hummus features sweet roasted red peppers blended into a creamy, garlic-infused dip.
Ingredients
- •1 large red bell pepper
- •1 can (15 oz) chickpeas, rinsed and drained
- •1/3 cup high-quality tahini
- •1/4 cup fresh lemon juice
- •1 small garlic clove, minced
- •1/2 teaspoon ground cumin
- •1/2 teaspoon kosher salt
- •2 to 3 tablespoons ice-cold water
- •Extra-virgin olive oil for serving
- •Smoked paprika for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) or place the red pepper directly over a gas flame until the skin is charred on all sides.
- 2
If roasting in the oven, place the whole bell pepper on a baking sheet and roast for 30 minutes, turning halfway through, until the skin is wrinkled and blistered.
- 3
Transfer the hot roasted pepper to a small bowl, cover it tightly with plastic wrap, and let it steam for 10 minutes to make peeling easier.
- 4
Peel away the charred skin, remove the stem and seeds, and roughly chop the roasted pepper flesh.
- 5
In a food processor, combine the tahini and fresh lemon juice, processing for about 1 minute until whipped and pale, which aerates the tahini for a fluffier texture.
- 6
Add the minced garlic, ground cumin, and kosher salt to the food processor, pulsing until combined.
- 7
Add the drained chickpeas and the chopped roasted red peppers to the bowl, then process for 2 minutes until smooth.
- 8
With the food processor running, drizzle in the ice-cold water one tablespoon at a time until the hummus becomes ultra-smooth and creamy.
- 9
Taste and adjust salt or lemon juice if needed.
- 10
Transfer the hummus to a shallow serving bowl, create a swirl on top with the back of a spoon, and drizzle generously with extra-virgin olive oil and a pinch of smoked paprika.
💡 Chef tips
- For the silkiest texture possible, take the extra 5 minutes to peel the skins off the canned chickpeas before blending.
- Using ice-cold water helps emulsify the fat in the tahini, resulting in a lighter, whiter, and fluffier hummus.
- Store leftover hummus in an airtight container in the refrigerator for up to 4 days; bring it to room temperature before serving.
✅ How it should turn out
The finished hummus is velvety smooth and bright orange-pink, offering a smoky, sweet pepper aroma balanced by tangy lemon and rich, nutty tahini.