Save The first time I made roasted red pepper hummus was during a summer gathering when the grocery stores had run out of my usual go-to dip. With a surplus of bell peppers from our backyard garden threatening to go bad, I decided to try something new. The transformation from those bright red peppers into a silky, smoky spread was almost magical - the kitchen filled with the most intoxicating aroma as they charred in the oven.
Last autumn, I brought this hummus to a potluck dinner where a friend from Lebanon was attending. I was terribly nervous about serving a Middle Eastern classic to someone who grew up with authentic versions. When he asked for the recipe after his third helping, I felt a wave of culinary validation that still makes me smile. He said the roasted peppers gave it a special twist while keeping the soul of traditional hummus intact.
Ingredients
- Red Bell Peppers: Roasting transforms them from crisp and bright to deeply sweet and smoky, and I've found that leaving a few charred bits adds incredible complexity to the final flavor.
- Chickpeas: I learned to warm them slightly before blending for an extra creamy texture, and sometimes I remove the skins if I want the absolute silkiest result.
- Tahini: Splurge on good quality tahini since it provides the backbone of flavor, and always give it a good stir before measuring as the oil separates during storage.
- Extra-Virgin Olive Oil: This is where that bottle you save for special occasions comes into play, as its peppery notes will shine through in the finished dip.
- Smoked Paprika: I accidentally doubled this once and discovered it created the most beautiful depth that had guests begging for my recipe.
Instructions
- Roast Those Peppers:
- Position your peppers cut-side down so they develop those beautiful char marks that signal flavor development. When they come out of the oven, the steam-in-a-bowl trick makes peeling them almost effortless.
- Build Your Base:
- Add everything to your food processor at once rather than one by one, which I found creates a more unified flavor profile. Just make sure your garlic is minced first so you don't end up with surprise chunks.
- Achieve Perfect Creaminess:
- Let the processor run longer than you think necessary, stopping to scrape down the sides every minute or so. The transformation from rough to silky happens suddenly around the 3-minute mark.
- Adjust With Water:
- Add cold water gradually while the machine runs, watching carefully as each tablespoon transforms the texture. The hummus will thicken slightly when refrigerated, so aim for a slightly looser consistency than your final goal.
- The Final Touch:
- A generous drizzle of your best olive oil creates little pools of flavor that make each scoop an adventure. I like to create a slight well in the center for the oil to nestle into.
Save There's a moment I treasure whenever I serve this hummus - that first taste reaction when someone's eyes widen slightly in pleasant surprise. My neighbor's five-year-old who claimed to hate peppers became such a fan that she requested "the orange dip" for her birthday party. Her mother texted me a photo of her proudly scooping it up with carrot sticks, wearing a princess crown and the biggest smile.
Make It Your Own
I've played with this recipe dozens of times, sometimes adding a roasted jalapeño for heat, or swapping half the chickpeas for white beans when I want something lighter. My brother insists on adding a tablespoon of pomegranate molasses to his version, which creates this fascinating sweet-tart dimension that works surprisingly well against the smoky backdrop. The beauty of hummus is how it embraces your personal touch while remaining fundamentally comforting.
Serving Suggestions
While pita is the classic pairing, this hummus truly shines when served with vegetables that have natural sweetness to complement the roasted peppers. Sugar snap peas provide the most satisfying crunch, while endive leaves make elegant little boats for more formal gatherings. I've also spread it thinly on flatbread, topped with grilled vegetables and feta for a quick lunch that feels far more sophisticated than the five minutes it takes to assemble.
Storage and Make-Ahead Tips
This hummus develops even more character after a night in the refrigerator, making it perfect for busy weeks when you need meal components ready to go. One summer when cooking felt impossible during a heatwave, I lived on this hummus for nearly a week, discovering it makes a fantastic cold sauce for chilled noodles with cucumbers.
- Store in an airtight container with plastic wrap pressed directly onto the surface to prevent a skin from forming.
- If it thickens too much in the refrigerator, let it come to room temperature before serving or loosen with a splash of water.
- Freeze individual portions in ice cube trays for quick additions to grain bowls or impromptu appetizers when unexpected guests arrive.
Save This roasted red pepper hummus has become my culinary signature, the dish friends request when we gather. It reminds me that sometimes the most memorable recipes come from simple necessity and a willingness to experiment.
Recipe FAQs
- → Can I use jarred roasted peppers?
Yes, jarred roasted red peppers work perfectly. Drain them well and pat dry to prevent thinning the mixture. About 1 cup equals 2 medium fresh peppers.
- → How long does this keep in the refrigerator?
Store in an airtight container for up to 5 days. The flavors actually develop and improve after a day. Drizzle with fresh olive oil before serving leftovers.
- → Why add cold water during blending?
Cold water helps achieve that signature silky-smooth texture. Add gradually, starting with 2 tablespoons, until you reach your preferred consistency.
- → What can I serve with this?
Pairs wonderfully with warm pita bread, fresh vegetables like carrots and cucumber, crackers, or use as a spread in wraps and sandwiches.
- → Can I make this without a food processor?
A high-powered blender works, though you may need to stop and scrape down sides more frequently. The texture will still be smooth with enough blending time.