Save to Pinterest My friend Leila showed up one afternoon with a container of hummus so bright and pink I thought it was beet dip. One taste and I was hooked on the sweet, smoky depth those roasted peppers brought. I made my first batch that weekend, and the kitchen smelled like a Mediterranean market. Now it's my go-to whenever I need something impressive that takes almost no effort.
I brought this to a potluck once, thinking it would be a side note next to all the fancy dishes. By the time I looked over, the bowl was nearly empty and three people were hovering with pita chips. One woman pulled me aside to ask if I'd catered it. I just smiled and said it was chickpeas and a food processor.
Ingredients
- Red bell peppers: Fresh ones roast beautifully and give you control over char level, but jarred peppers are a weeknight savior and taste nearly identical.
- Chickpeas: The backbone of any hummus, they blend smoother if you let them come to room temperature first.
- Tahini: Stir it well before measuring since the oil separates, and buy a good brand because it makes or breaks the flavor.
- Olive oil: Use extra virgin for richness, and save a drizzle for the top because that glossy finish is half the appeal.
- Lemon juice: Fresh is essential here, the bright acidity cuts through the creaminess and wakes up every other ingredient.
- Garlic: One small clove is enough, too much and it turns sharp and overpowering by the next day.
- Cumin and smoked paprika: These add warmth and a hint of campfire that makes the hummus feel special.
- Cold water: The secret to silky texture, add it slowly until the hummus whips up light and airy.
Instructions
- Roast the peppers:
- If using fresh, halve them and place cut side down on a baking sheet, then roast until the skins blister and char. Let them steam under a cover so the skins peel off easily, leaving you with tender, smoky flesh.
- Combine ingredients:
- Toss the roasted peppers, chickpeas, tahini, lemon juice, garlic, olive oil, and spices into the food processor. It looks like a jumble at first, but trust the process.
- Blend until creamy:
- Run the processor for a full minute, scraping down the sides halfway through. Add cold water a tablespoon at a time until it turns cloud-like and smooth.
- Adjust seasoning:
- Taste and add more salt, lemon, or cumin as needed. This is where you make it yours.
- Serve with style:
- Spoon it into a shallow bowl, drizzle with olive oil, and dust with paprika. It looks like something from a restaurant menu.
Save to Pinterest My neighbor once knocked on my door asking if I was grilling because the smell of roasting peppers had drifted into her apartment. I invited her in, and we ate warm hummus straight from the food processor with torn pita. She still texts me every few months asking if it's pepper-roasting season again.
Storing and Making Ahead
This hummus keeps in an airtight container in the fridge for up to five days, and the flavors deepen overnight as everything melds together. I like to make it a day ahead for gatherings so I'm not rushing. If it thickens up, stir in a tablespoon of cold water or olive oil to bring back the creamy texture.
Serving Suggestions
I've spread this on sandwiches, spooned it onto grain bowls, and served it as part of a mezze spread with olives and feta. It's perfect with warm pita, but cucumber slices and carrot sticks work just as well if you want something lighter. Once I even used it as a pizza sauce base, and it was surprisingly delicious.
Customizing Your Hummus
If you like heat, add a pinch of cayenne or a few drops of hot sauce when blending. Roasted garlic instead of raw gives you a mellow, sweet flavor that's less aggressive the next day. You can also throw in fresh herbs like parsley or cilantro for a green-flecked version that tastes like spring.
- Swap smoked paprika for regular if you want sweetness without the campfire note.
- Add a tablespoon of Greek yogurt for extra tanginess and creaminess.
- Top with toasted pine nuts or pomegranate seeds for crunch and color.
Save to Pinterest There's something deeply satisfying about making hummus from scratch, especially when it tastes this vibrant and alive. Keep a batch in your fridge, and you'll always have something delicious to offer unexpected guests or yourself at midnight.
Recipe FAQs
- → Can I use jarred roasted red peppers instead of fresh?
Yes, absolutely. Jarred roasted red peppers work wonderfully and save time. Simply drain them well before blending to avoid excess liquid, which may alter the consistency.
- → How do I achieve a perfectly smooth texture?
Process the mixture until completely smooth, scraping down the sides of the food processor as needed. Add cold water gradually, one tablespoon at a time, until you reach your desired creamy consistency.
- → How long does this keep in the refrigerator?
Store in an airtight container for up to 5 days. The flavors actually deepen after a day, making it perfect for advance preparation.
- → What can I serve this with?
Serve alongside warm pita bread, crackers, crisp vegetables like carrots and cucumbers, or as part of a traditional mezze platter with olives, cheese, and bread.
- → How can I adjust the flavor intensity?
For milder garlic, use roasted garlic instead of raw. Add smoked paprika for deeper flavor, a pinch of cayenne for heat, or extra lemon juice for brightness. Taste and adjust seasonings to your preference.
- → Is this suitable for special diets?
Yes, this hummus is naturally vegan and gluten-free. It's naturally dairy-free as well. Just verify that store-bought ingredients like tahini and canned chickpeas carry appropriate certifications if needed.