Roasted Red Pepper Hummus (Printable)

A smoky, creamy dip featuring roasted red peppers blended with chickpeas and tahini.

# What You Need:

→ Vegetables

01 - 2 medium red bell peppers, fresh 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 tbsp tahini
05 - 3 tbsp extra-virgin olive oil, plus additional for serving
06 - 2 tbsp freshly squeezed lemon juice (about 1 lemon)
07 - 1/2 tsp ground cumin
08 - 1/2 tsp smoked paprika (optional)
09 - 1/2 tsp salt, or to taste
10 - 2 to 4 tbsp cold water, as needed

# Directions:

01 - Preheat the oven to 425°F. Halve the peppers, remove seeds, and place cut side down on a baking sheet. Roast for 20 minutes until skins are charred and blistered. Transfer them to a bowl, cover, and let steam for 10 minutes. Peel off skins and allow to cool.
02 - Place roasted red peppers, chickpeas, tahini, lemon juice, minced garlic, olive oil, ground cumin, smoked paprika (if using), and salt into a food processor.
03 - Process the mixture until very smooth, scraping the sides as necessary. Gradually add cold water, one tablespoon at a time, until you achieve a creamy consistency.
04 - Taste and adjust salt or lemon juice if needed. Transfer to a serving bowl, drizzle with olive oil, and garnish with smoked paprika or chopped parsley if desired. Serve with pita bread, crackers, or fresh vegetables.

# Expert Suggestions:

01 -
  • This hummus has this incredible balance of smokiness and sweetness that store-bought versions never quite achieve, and watching friends try to guess your secret ingredient is endlessly entertaining.
  • Its honestly quicker to make than running to the store, and something about that vibrant orange-red color makes even the simplest snack plate look like you put in serious effort.
02 -
  • Allowing the hummus to rest for at least an hour before serving lets the flavors meld together in a way that transforms it from good to unforgettable.
  • If youre short on time, jarred roasted peppers work beautifully, but patting them extremely dry with paper towels prevents a watery result.
03 -
  • For the absolute smoothest texture, simmer your drained chickpeas with 1/2 teaspoon of baking soda for five minutes before processing, a trick I learned from a chef that changed my hummus game forever.
  • Warming your serving plate before adding the hummus keeps it at the perfect consistency longer when entertaining, something I discovered by accident when I set my bowl on a just-turned-off burner.
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