Roasted Pepper Hummus
This vibrant, smoky roasted red pepper hummus is ultra-creamy, incredibly flavorful, and naturally vegan.
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, minced
- •1/2 teaspoon ground cumin
- •2 to 3 tablespoons ice-cold water
- •1/2 teaspoon kosher salt
- •2 tablespoons extra virgin olive oil
- •1 pinch smoked paprika for garnish
Instructions
- 1
Preheat your oven to 400F (200C) or place the red bell peppers directly over a gas flame until the skins are charred on all sides.
- 2
If roasting in the oven, place the peppers on a baking sheet and roast for 30 minutes, turning halfway through, until the skin is blistered and soft.
- 3
Transfer the charred 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, remove the stems and seeds, and roughly chop the roasted pepper flesh.
- 5
In a food processor, combine the tahini and fresh lemon juice, and process for 1 minute until whipped and pale.
- 6
Add the minced garlic, ground cumin, and kosher salt to the food processor, and pulse until well combined.
- 7
Add the drained chickpeas and the chopped roasted red peppers to the food processor and blend until mostly smooth.
- 8
With the processor running, slowly drizzle in the ice-cold water one tablespoon at a time, continuing to blend for 2 more minutes until the hummus is exceptionally light and creamy.
- 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 sprinkle with a pinch of smoked paprika.
💡 Chef tips
- For the smoothest possible texture, peel the skins off the canned chickpeas before blending, though it is entirely optional.
- Store the hummus in an airtight container in the refrigerator for up to 5 days, drizzled with a thin layer of olive oil to prevent drying out.
- If you are short on time, you can substitute the freshly roasted peppers with a well-drained jar of high-quality roasted red peppers.
✅ How it should turn out
The finished hummus is gorgeously pink-orange, silky smooth, and boasts a smoky, garlicky aroma with a bright, tangy finish.