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Roasted Red Pepper Hummus

Close-up of bright orange Roasted Red Pepper Hummus swirled in a white bowl, drizzled with olive oil and sprinkled with paprika.
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Make creamy, smoky roasted red pepper hummus at home using this straightforward recipe.

Ingredients

Scale
  • 2 large red bell peppers
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 2-4 tablespoons ice water (optional, for thinning)

Instructions

  1. Preheat your oven broiler. Place the red peppers on a baking sheet. Broil, turning occasionally, until the skin is completely blackened and blistered on all sides, about 8 to 10 minutes.
  2. Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap or place them in a sealed paper bag for 10 minutes. This steams the peppers, making the skin easier to remove.
  3. Once cool enough to handle, peel off the charred skin, remove the stem and seeds. Roughly chop the roasted pepper flesh.
  4. Combine the roasted red pepper, chickpeas, tahini, lemon juice, minced garlic, 2 tablespoons of olive oil, cumin, and salt in a food processor.
  5. Process until the mixture is smooth. Stop and scrape down the sides as needed.
  6. If the hummus is too thick, add ice water one tablespoon at a time while processing until you reach your desired creamy consistency.
  7. Taste and adjust salt or lemon juice if necessary.
  8. Transfer the hummus to a serving bowl. Drizzle with extra olive oil before serving.

Notes

  • For a spicier dip, add a pinch of cayenne pepper or a dash of hot sauce during blending.
  • Serve this hummus with pita bread, vegetable sticks, or use it as a sandwich spread.
  • If you do not have a broiler, you can roast the peppers directly over a gas flame on the stovetop until charred.

Nutrition

Find it online: https://eatableempress.com/roasted-red-pepper-hummus-recipe/