Roasted Red Pepper Hummus (Print)

Smooth, smoky dip blending roasted red peppers, chickpeas, tahini, and spices for versatile use.

# Ingredients:

→ Vegetables

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

# Instructions:

01 - Preheat oven to 425°F. Halve the peppers and remove seeds. Place cut side down on a baking sheet and roast for 20 minutes until skins are charred. Transfer to a bowl, cover, and let steam for 10 minutes. Peel skins and allow to cool.
02 - In a food processor, blend roasted red peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika if using, and salt until very smooth, scraping sides as necessary.
03 - Add cold water, one tablespoon at a time, blending until the desired creamy consistency is achieved.
04 - Taste and adjust seasoning as needed. Transfer to a serving bowl, drizzle with olive oil, and garnish with smoked paprika or chopped parsley if desired. Serve with pita, crackers, or fresh vegetables.

# Pro Tips:

01 -
  • It tastes restaurant-quality but comes together in under ten minutes if you use jarred peppers.
  • The roasted sweetness means you need way less garlic than regular hummus, so it won't overpower your breath or your palate.
  • It's naturally vegan and gluten-free, which means you're not sacrificing anything when you make it this way.
02 -
  • If your peppers are still stuck in the jar because roasting feels like too much, don't fight it—jarred peppers are genuinely excellent and no one will know the difference except you.
  • The water situation is crucial; add it slowly and taste as you go, because a food processor thickens things as it blends and you might end up with something totally different twenty seconds later.
  • Taste before you serve because salt and lemon are personal—what feels bright to you might feel too intense to someone else, so let people experience it as you intended it.
03 -
  • If your tahini is the thick, separated kind where the oil sits on top, mix it really well before measuring—the consistency changes everything about your final result.
  • Make this in advance and let it sit in the fridge for a few hours; the flavors get to know each other and it tastes even better the next day than it does the moment you finish blending.
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