Print

Roasted Red Pepper Hummus

A close-up of vibrant orange Roasted Red Pepper Hummus swirled with olive oil and sprinkled with paprika in a white bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for making creamy, flavorful roasted red pepper hummus from scratch.

Ingredients

Scale
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 large red bell pepper, roasted and peeled (about 1 cup chopped)
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground cumin
  • 2-4 tablespoons ice water (or reserved chickpea liquid)
  • 1 tablespoon olive oil (optional, for richness)

Instructions

  1. If roasting peppers yourself, preheat your broiler or grill. Place the whole red pepper on a baking sheet or directly on the grill grates. Broil or grill, turning occasionally, until the skin is completely blackened and blistered on all sides.
  2. Place the hot pepper in a bowl and cover tightly with plastic wrap or place it in a sealed paper bag for 10 minutes to steam. This loosens the skin.
  3. Peel the charred skin off the pepper. Remove the stem and seeds. Roughly chop the roasted pepper flesh.
  4. Combine the rinsed chickpeas, roasted red pepper, tahini, lemon juice, minced garlic, salt, and cumin in a food processor.
  5. Process the mixture, scraping down the sides as needed.
  6. While the processor is running, slowly drizzle in 2 tablespoons of ice water until the mixture starts to become smooth.
  7. Continue processing for 3 to 5 minutes, adding the remaining ice water one tablespoon at a time until you reach your desired creamy consistency. Add olive oil now if using.
  8. Taste and adjust salt or lemon juice as needed.
  9. Transfer the hummus to a serving bowl. Drizzle with a little olive oil and garnish with paprika or fresh parsley before serving.

Notes

  • For the creamiest texture, use high-quality tahini.
  • If you skip roasting your own peppers, use jarred roasted red peppers, but drain them very well before using.
  • To make this recipe oil-free, omit the olive oil and use extra ice water for blending.

Nutrition

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