Roasted Pepper Hummus
This smoky, vibrant twist on classic hummus features sweet roasted red peppers blended into a creamy, garlic-infused chickpea puree.
Ingredients
- •2 large red bell peppers
- •1 can (15 oz / 425g) chickpeas, drained and rinsed
- •1/3 cup high-quality tahini
- •2 tablespoons fresh lemon juice
- •1 clove garlic, peeled and minced
- •1/2 teaspoon ground cumin
- •1/2 teaspoon salt, plus more to taste
- •2 to 4 tablespoons ice-cold water
- •1 tablespoon extra-virgin olive oil for serving
- •1 pinch smoked paprika for garnish
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Place the whole red bell peppers on the prepared baking sheet and roast for 30 minutes, turning halfway through, until the skins are charred and blistered.
- 3
Transfer the hot peppers to a bowl, cover tightly with plastic wrap to trap the steam, and let them rest for 10 minutes.
- 4
Peel away the charred skins from the peppers, remove the stems and seeds, and roughly chop the flesh.
- 5
In the bowl of a food processor, combine the tahini and fresh lemon juice, processing for about 1 minute until whipped and pale.
- 6
Add the minced garlic, ground cumin, and salt to the tahini mixture, processing for another 30 seconds.
- 7
Add the drained chickpeas and the chopped roasted red peppers to the food processor.
- 8
Process continuously for 2 to 3 minutes, scraping down the sides as needed, until the mixture is completely smooth.
- 9
With the food processor running, drizzle in the ice-cold water one tablespoon at a time until the hummus becomes ultra-creamy and fluffy.
- 10
Taste and adjust salt or lemon juice if needed, then transfer to a shallow bowl, create a swirl on top, and garnish with extra-virgin olive oil and a pinch of smoked paprika.
💡 Chef tips
- Peeling the chickpeas by pinching off their skins before blending yields an impossibly silky texture.
- Using ice-cold water helps emulsify the tahini and incorporates air, resulting in a lighter, fluffier hummus.
- Store leftover hummus in an airtight container in the refrigerator for up to 4 days.
✅ How it should turn out
The finished hummus should be exceptionally smooth and creamy with a vibrant orange-red hue, smelling brightly of lemon and sweet smoke, and tasting rich, savory, and perfectly balanced.