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Roasted Red Pepper Hummus

Close-up of vibrant orange Roasted Red Pepper Hummus drizzled with olive oil and herbs in a white bowl.
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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 to 4 tablespoons ice water (optional, for thinning)

Instructions

  1. Preheat your oven broiler. Place the red peppers on a baking sheet. Broil, turning every few minutes, until the skin is completely blackened and blistered on all sides. This takes about 8 to 12 minutes.
  2. Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap or place them in a paper bag and seal it. Let them steam for 15 minutes. This loosens the skin.
  3. Peel the charred skin off the peppers. Remove the stem and seeds. Roughly chop the roasted pepper flesh.
  4. Combine the roasted peppers, chickpeas, tahini, lemon juice, garlic, 2 tablespoons 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 the processor is running 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 hummus, add a pinch of cayenne pepper or a dash of hot sauce during processing.
  • Serve this dip with pita bread, fresh vegetables like carrots and cucumbers, or use it as a spread on sandwiches.
  • If you do not have a broiler, you can roast the peppers directly over a gas burner on low heat until charred.

Nutrition

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