Roasted Red Pepper Hummus (Printer view)

Creamy hummus blending roasted red peppers with chickpeas and tahini, finished with warm spices and olive oil.

# What You'll Need:

→ 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 more 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, for extra smokiness)
09 - 1/2 teaspoon salt, or to taste
10 - 2-4 tablespoons cold water (as needed)

# Directions:

01 - If using fresh peppers, preheat oven to 425°F. Cut peppers in half, remove seeds, and place cut side down on a baking sheet. Roast for 20 minutes until skins are charred and blistered. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins and cool.
02 - In a food processor, combine roasted red peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika (if using), and salt.
03 - Blend until very smooth, scraping down sides as needed. Add cold water, 1 tablespoon at a time, until desired creamy consistency is reached.
04 - Taste and adjust seasoning as needed.
05 - Transfer to a serving bowl. Drizzle with additional olive oil and garnish with a sprinkle of smoked paprika or chopped fresh parsley if desired. Serve with pita, crackers, or fresh vegetables.

# Expert Suggestions:

01 -
  • The roasted red peppers add a natural sweetness and smokiness that makes ordinary hummus taste flat in comparison.
  • It comes together in less than 30 minutes, and most of that is hands-off roasting time if you're using fresh peppers.
  • The texture is silky and smooth, the kind that clings perfectly to a cracker or a carrot stick without being gluey.
  • It's versatile enough to serve at a party or just keep in the fridge for those moments when you need something satisfying and wholesome.
02 -
  • Don't skip the steaming step after roasting the peppers, it makes peeling them almost effortless and saves you from scraping off stubborn skin bits.
  • If your hummus tastes good but feels grainy, blend it longer than you think you need to, a full two or three minutes makes it luxuriously smooth.
  • Cold water works better than warm for thinning because it keeps the hummus from getting gummy or separating.
03 -
  • If you have time, peel the skins off the chickpeas before blending for an even silkier texture, it's a little tedious but the difference is real.
  • Taste the tahini before you add it, some brands are more bitter than others and you might need an extra squeeze of lemon to balance it out.
  • Let the hummus sit for 10 minutes before serving if you can, the flavors meld and deepen just enough to make it taste like it's been waiting for this moment all day.
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