Roasted Red Pepper Hummus (Printable View)

Creamy hummus elevated with roasted red peppers, garlic, and tahini. Vegan, gluten-free, and ready in 30 minutes.

# What You'll Need:

→ Vegetables

01 - 2 medium red bell peppers
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 more for serving
06 - 2 tbsp freshly squeezed lemon juice
07 - 1/2 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 2-4 tbsp cold water

# How To Make It:

01 - 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, 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 with additional salt or lemon juice 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 Advice:

01 -
  • The smoky sweetness of the roasted peppers balances the earthiness of chickpeas in a way that store bought versions never quite achieve.
  • You can adjust the consistency and seasoning to your exact preference, something I discovered makes all the difference between good hummus and cant stop eating it hummus.
02 -
  • Letting the hummus rest for at least 30 minutes before serving allows the flavors to meld and develop complexity I once served it immediately and then tried it hours later, the difference was remarkable.
  • If your tahini is bitter, balance it with a tiny bit more lemon juice rather than trying to mask it with more salt.
03 -
  • For ultra-smooth hummus, peel the chickpeas by gently pinching each one between your fingers, its tedious but makes a remarkable difference in texture.
  • Warm your chickpeas before blending either by rinsing with hot water or microwaving for 30 seconds, which helps them break down more completely in the food processor.
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