Roasted Red Pepper Hummus (Printable)

Creamy Middle Eastern dip blending roasted red peppers with chickpeas and tahini for a flavorful, vegan-friendly appetizer.

# What You'll Need:

→ 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 tbsp tahini
05 - 3 tbsp extra-virgin olive oil, plus more for serving
06 - 2 tbsp freshly squeezed lemon juice (about 1 lemon)
07 - 1/2 tsp ground cumin
08 - 1/2 tsp smoked paprika (optional, for extra smokiness)
09 - 1/2 tsp salt, or to taste
10 - 2-4 tbsp cold water (as needed)

# Step-by-step Directions:

01 - If using fresh peppers, preheat oven to 425°F. Cut peppers in half, remove seeds, and place cut side down on a baking sheet. Roast for 20 minutes until skins are charred and blistered. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins and cool.
02 - In a food processor, combine roasted red peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika (if using), and salt.
03 - Blend until very smooth, scraping down sides as needed. Add cold water, 1 tablespoon at a time, until desired creamy consistency is reached.
04 - Taste and adjust seasoning if necessary.
05 - Transfer to a serving bowl. Drizzle with additional olive oil and garnish with a sprinkle of smoked paprika or chopped fresh parsley if desired. Serve with pita, crackers, or fresh vegetables.

# Expert Advice:

01 -
  • The roasted peppers add a natural sweetness that balances the tahini perfectly.
  • It comes together in minutes if you use jarred peppers, but roasting fresh ones fills your kitchen with incredible aroma.
  • Everyone asks for the recipe, and they never believe how simple it actually is.
02 -
  • If your hummus tastes bitter, you added too much tahini or the garlic was too strong, balance it with extra lemon juice and a pinch of sugar.
  • Cold water whips the hummus into a lighter texture than room temperature water ever will.
  • Jarred roasted peppers must be drained well or the hummus turns runny and loses its body.
03 -
  • Let the food processor run longer than you think you need to, a full two minutes creates restaurant-level smoothness.
  • Roast extra peppers and freeze them in portions so you can make this hummus anytime without turning on the oven.
  • Serve it at room temperature, not straight from the fridge, so the olive oil stays silky and the flavors shine through.
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