Oh, the things I would do for a good hummus – especially one that’s as vibrant and zesty as this Easy Roasted Red Pepper Hummus. It’s like a little bit of sunshine blended into a creamy dip, perfect for those afternoons when you just want to snack away and maybe pretend you’re at a Mediterranean café somewhere. I mean, who knew chickpeas could be this exciting?
Steps
- Adjust an oven rack to sit about 5 inches below the broiler and preheat the broiler. Remove the cores from the red bell peppers and slice them into large, flat sections.
- Place the pepper pieces skin-side up on a baking sheet and broil for 5 to 10 minutes until the skins char. Transfer the peppers to a resealable bag or a bowl covered with plastic wrap to cool for 10 to 15 minutes, then peel off the skins and set aside a few pieces for garnish before chopping the rest.
- In a food processor, blend tahini and lemon juice for 1 minute, then scrape the sides and process for another 30 seconds to achieve a creamy texture.
- Add olive oil, minced garlic, cumin, cayenne (if using), and salt to the whipped tahini mixture. Process for 30 seconds, scrape the sides, and process for an additional 30 seconds until well mixed.
- Add half of the chickpeas to the processor and blend for 1 minute. Scrape down the sides, add the remaining chickpeas, and process until the mixture is thick and smooth, for about 1 to 2 minutes.
- Incorporate the chopped roasted peppers into the hummus, reserving some for garnish, and blend until smooth. Gradually add cold water or aquafaba while processing to achieve the desired consistency.
- Finely chop the reserved roasted peppers. Place the hummus in a serving bowl, create a small well in the center, and add the chopped peppers. Store the hummus in an airtight container in the refrigerator for up to a week or freeze with a layer of olive oil for up to a month.
Ingredients
- 2 red bell peppers or 3/4 cup chopped jarred roasted peppers
- 1 (15-ounce) can of chickpeas or 1 ½ cups (250g) cooked chickpeas
- 1/4 cup (60ml) fresh lemon juice (approximately 1 large lemon)
- 1/4 cup (60ml) tahini
- 1 small garlic clove, minced or finely grated
- 2 tablespoons extra virgin olive oil, plus additional for serving
- 1/2 teaspoon ground cumin
- Pinch of cayenne pepper (optional)
- 2 to 3 tablespoons (30 to 45ml) water or aquafaba
- Salt to taste
Nutritional Values
Calories: 1008 | Total Fat: 66.6g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 1679.4mg | Carbohydrate: 85.2g | Dietary Fiber: 22.8g | Total Sugars: 21g | Protein: 29.4g
FAQ
- Can I use jarred roasted red peppers instead of roasting them myself?
- Yes, you can use jarred roasted red peppers if you are short on time. They work well in this hummus recipe and provide a similar smoky sweetness.
- What can I serve with roasted red pepper hummus?
- Red pepper hummus pairs well with a variety of veggies like sliced carrots, celery, cucumber, and radishes. It’s also delicious with pita bread, flatbread, or as part of a hummus bowl with salad greens and quinoa.
- How do I make the hummus smoother if it’s too thick?
- If your hummus is too thick, you can slowly add 2 to 3 tablespoons of cold water or the liquid from canned chickpeas (aquafaba) while blending until you achieve the desired consistency.
- Can I make this recipe without a food processor?
- While a food processor is recommended for achieving the smoothest texture, a high-powered blender can also work. You may need to scrape the sides more frequently during blending.
- How should I store leftover hummus?
- Store homemade hummus in an airtight container in the refrigerator for up to one week. For longer storage, freeze it with a thin layer of olive oil on top for up to a month.
Tips
- If you’re short on time, opt for store-bought jarred roasted peppers instead of roasting your own. They are a convenient alternative and still add great flavor to the hummus.
- To achieve the creamiest hummus, blend the tahini and lemon juice together first before adding the other ingredients. This technique helps to “whip” or “cream” the mixture, contributing to a smoother texture.
- If your hummus turns out too thick, gradually add cold water or aquafaba while blending until you reach the desired consistency. Aquafaba, the liquid from canned chickpeas, can add extra flavor and creaminess.
- Consider serving the hummus with a variety of fresh veggies or homemade bread for an appetizing and healthy snack. Sliced carrots, cucumbers, or homemade pita bread are excellent pairing options.
Equipment
- Baking Sheet (for roasting the peppers)
- Food Processor (or a high-powered blender as an alternative)
