Roasted Pepper Hummus
This vibrant, smoky roasted pepper hummus is ultra-creamy, incredibly flavorful, and pairs wonderfully with warm pita bread and crisp vegetables.
Ingredients
- •2 red bell peppers
- •1 can (15 oz) chickpeas, rinsed and drained
- •1/3 cup high-quality tahini
- •1/4 cup fresh lemon juice
- •1 clove garlic, minced
- •1/2 teaspoon ground cumin
- •2 tablespoons extra virgin olive oil, plus more for serving
- •2 to 4 tablespoons ice-cold water
- •Salt to taste
- •1 pinch smoked paprika for garnish
Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the whole red bell peppers on a baking sheet and roast them for 30 minutes, turning halfway through, until the skins are charred and blistered.
- 2
Transfer the roasted peppers to a small bowl, cover tightly with plastic wrap to trap the steam, and let them rest for 10 minutes.
- 3
Peel the charred skins off the peppers, discard the stems and seeds, and roughly chop the flesh.
- 4
In a food processor, combine the tahini and fresh lemon juice. Process for about 1 minute until the mixture becomes whipped and pale, scraping down the sides as needed.
- 5
Add the minced garlic, ground cumin, and a pinch of salt to the tahini mixture, and process for another 30 seconds.
- 6
Add the drained chickpeas and the roasted red bell peppers to the food processor. Blend continuously for 2 minutes until thick and smooth.
- 7
With the food processor running, drizzle in the ice-cold water one tablespoon at a time until the hummus reaches an ultra-smooth, light, and creamy consistency.
- 8
Taste the hummus and adjust the salt or lemon juice if needed.
- 9
Transfer the hummus to a shallow serving bowl, create a swirl on top with the back of a spoon, drizzle with extra virgin olive oil, and dust with smoked paprika.
💡 Chef tips
- For the smoothest possible texture, you can peel the skins off the canned chickpeas before blending, though it is optional.
- Store leftover hummus in an airtight container in the refrigerator for up to 4 days, with a thin layer of olive oil on top to prevent drying out.
- You can substitute store-bought roasted red peppers in a jar if you are short on time, just pat them dry thoroughly before adding.
✅ How it should turn out
The finished hummus should be silky, light, and vibrantly orange with a rich, smoky roasted pepper flavor and a bright, zesty finish.