Roasted Pepper Hummus
This smoky, vibrant twist on classic hummus features sweet roasted red peppers blended into a silky-smooth dip.
Ingredients
- •2 large red bell peppers
- •1 can (15 oz) chickpeas, rinsed and drained (about 1.5 cups)
- •1/3 cup high-quality tahini
- •1/4 cup fresh lemon juice
- •1 medium 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
- •2 tablespoons extra virgin olive oil, plus extra 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 all over.
- 3
Transfer the roasted 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 and discard the stems and seeds, and roughly chop the flesh.
- 5
In a food processor, combine the tahini and fresh lemon juice and process for about 1 minute until light, fluffy, and pale.
- 6
Add the minced garlic, ground cumin, salt, and olive oil to the food processor and pulse until well combined.
- 7
Add the drained chickpeas and the chopped roasted red peppers to the bowl of the food processor.
- 8
Process continuously for 2 to 3 minutes, scraping down the sides as needed, until the mixture is thick and mostly pureed.
- 9
With the food processor running, drizzle in the ice-cold water one tablespoon at a time until the hummus becomes exceptionally smooth, creamy, and light.
- 10
Taste and adjust the salt or lemon juice if needed, then transfer to a shallow serving bowl, swirl the top with a spoon, drizzle with extra virgin olive oil, and dust with smoked paprika.
💡 Chef tips
- For the silkiest texture possible, you can peel the outer skins off the canned chickpeas before blending, though it is not strictly necessary.
- Store leftover hummus in an airtight container in the refrigerator for up to 5 days, and drizzle a thin layer of olive oil on top to prevent it from drying out.
- If you are short on time, you can substitute the homemade roasted red peppers with a drained 12-ounce jar of store-bought roasted red peppers.
✅ How it should turn out
The finished hummus should be velvety, vibrant orange-red, rich and nutty from the tahini, with a bright, smoky tang from the roasted peppers.