Roasted Red Pepper Hummus
This Easy Roasted Red Pepper Hummus recipe blends smoky roasted peppers with creamy chickpeas and tahini for a flavorful, nutritious dip that’s quick and simple to prepare. Packed with plant-based protein and fiber, it’s a heart-healthy, vegan-friendly choice perfect for snacks, meals, and entertaining.
Equipment
- 1 Food processor
- 1 Oven Broiler
- 1 Resealable Plastic Bag (or plastic wrap)
- Measuring cups and spoons (various sizes)
- 1 Mixing Bowl
Ingredients
- 2 large red bell peppers or 3/4 cup jarred roasted red peppers, chopped
- 1 15-ounce can chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
- ¼ cup fresh lemon juice from about 1 large lemon
- ¼ cup tahini sesame seed paste
- 1 small garlic clove finely minced or grated
- 2 tablespoons extra virgin olive oil plus extra for drizzling
- ½ teaspoon ground cumin
- A pinch of cayenne pepper optional, for a hint of heat
- 2 to 3 tablespoons cold water or aquafaba reserved chickpea cooking liquid
- Salt to taste
Instructions
- Roast the Red Peppers for Smoky Flavor: Preheat your oven’s broiler and position a rack about 5 inches below the heat source. Remove the cores and seeds from the peppers, then slice them into large, flat pieces. Place the pepper pieces skin-side up on a baking sheet and broil them for 5 to 10 minutes until the skins are charred and blistered. Remove from the oven and transfer the peppers to a sealable plastic bag or cover a bowl tightly with plastic wrap. Let them steam for 10–15 minutes to loosen the skins.
- Peel and Prepare the Roasted Peppers: Once cooled, gently peel off the charred skins from the peppers and discard them. Reserve 1 or 2 pieces for garnish and roughly chop the rest to add to the hummus later.
- Whip Tahini and Lemon Juice for Creaminess: In a food processor, combine the tahini and lemon juice. Blend for about one minute to create a creamy, whipped base. Scrape down the sides and blend again for 30 seconds to ensure smoothness.
- Add Flavors and Oil: Add the olive oil, minced garlic, ground cumin, cayenne pepper (if using), and salt to the whipped tahini mixture. Process for 30 seconds, scrape the bowl, then blend another 30 seconds until everything is fully incorporated and fragrant.
- Puree the Chickpeas in Two Batches: Add half of the chickpeas to the food processor and blend for 1 minute. Scrape down the sides, then add the remaining chickpeas and process for another 1–2 minutes until the texture is thick and mostly smooth.
- Incorporate Roasted Peppers: Add the chopped roasted peppers (except the reserved garnish pieces) to the hummus and blend until fully incorporated and smooth.
- Adjust Texture with Liquid: With the food processor running, slowly add 2 to 3 tablespoons of cold water or aquafaba until you achieve a creamy, spreadable consistency. Taste and adjust seasoning as needed.
- Serve and Garnish: Spoon the hummus into a serving bowl. Create a small well in the center and sprinkle with finely chopped reserved roasted peppers. Drizzle a little olive oil on top for extra richness.
Notes
- Using Jarred Roasted Peppers: If you're short on time, jarred roasted red peppers are a convenient substitute. Just drain and chop before adding them to the hummus.
- Aquafaba Substitute: Aquafaba (the liquid from canned chickpeas) adds extra creaminess and can replace water. Check its saltiness before adding additional salt to your hummus.
- Tahini Quality: Use fresh, high-quality tahini for the best flavor and creaminess. If your tahini is thick, slightly warming it can help it blend smoothly.
- Storage Tips: Store hummus in an airtight container in the fridge for up to one week. For longer storage, freeze it in a sealed container topped with a thin layer of olive oil to prevent drying.
- Garlic Flavor: Adjust the amount of garlic to your taste. For a milder flavor, roast the garlic beforehand or use less.
- Food Processor Alternative: A high-powered blender can work if you don’t have a food processor, but you may need to scrape down the sides more often for an even blend.
