Roasted Red Pepper Hummus (Printable)

Creamy blend featuring smoky roasted red peppers and smooth chickpeas for delicious dips or spreads.

# Components:

→ Vegetables

01 - 2 medium red bell peppers or 1 cup jarred roasted red peppers, drained
02 - 1 small garlic clove, minced

→ Legumes

03 - 1 (15 oz) can chickpeas, drained and rinsed

→ Pantry

04 - 3 tablespoons tahini
05 - 3 tablespoons extra-virgin olive oil, plus extra for serving
06 - 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika (optional)
09 - 1/2 teaspoon salt, or to taste
10 - 2 to 4 tablespoons cold water, as needed

# Method:

01 - Preheat oven to 425°F. Halve the peppers, remove seeds, and place cut side down on a baking sheet. Roast for 20 minutes until skins char and blister. Transfer to a bowl, cover, and steam 10 minutes. Peel and cool.
02 - Add roasted peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika (if using), and salt to a food processor.
03 - Process until very smooth, scraping sides as needed. Gradually add cold water by tablespoon until desired creaminess is achieved.
04 - Taste and adjust salt or spices as preferred.
05 - Transfer to a bowl, drizzle with olive oil, garnish with smoked paprika or parsley if desired. Serve with pita, crackers, or fresh vegetables.

# Expert Advice:

01 -
  • It transforms basic pantry ingredients into something that tastes restaurant-quality without any pretense.
  • The smoky sweetness of roasted peppers makes even the simplest crackers or vegetables taste special.
  • You can make a full batch in under 30 minutes, and it keeps for nearly a week.
  • It works equally well as a quick snack straight from the bowl or dressed up for guests.
02 -
  • If you skip the steaming step after roasting fresh peppers, the skins won't come off cleanly and you'll end up with pieces of charred skin in your hummus, which ruins the smooth texture.
  • Raw garlic can overpower this dish if you're not careful, so taste before you add more than the suggested amount, especially if you're serving it to people who are sensitive to it.
  • The hummus will thicken slightly as it sits in the fridge, so make it a touch looser than you think you want it to be for immediate serving.
03 -
  • Keep your tahini well-mixed before measuring, because the oil separates and you want the right ratio for proper creaminess.
  • If you don't have a food processor, a blender works but takes longer, or you can hand-mash it with a fork for a chunkier, more rustic texture.
  • The cold water trick is essential because room temperature water won't incorporate as smoothly and can make the hummus feel grainy.
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