Roasted Red Pepper Hummus
Creamy, smoky-sweet and a little spicy with bright, lemony undertones, this Roasted Red Pepper Hummus is delicious served with toasted baguette or warm pita bread!
Equipment
- Cutting board
- Spatula
Ingredients
Roasted Red Pepper
- 1 large red bell pepper
- extra-virgin olive oil
- kosher or fine sea salt and freshly ground black pepper
Hummus
- 1 540 ml (19 oz) can chickpeas rinsed and drained
- 1 roasted red bell pepper see above
- 1/3 cup tahini
- 2 large garlic cloves minced
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon smoked paprika
- ½ teaspoon kosher or fine sea salt
- ¼ cup filtered water
- 2 tablespoons extra-virgin olive oil
- Suggested toppings: more olive oil, finely chopped red pepper, pine nuts, sumac or smoked paprika and fresh herbs
Instructions
- To prepare the roasted red pepper, first preheat grill or oven to 425ºF (220ºC). Wash and slice pepper into wedges removing the stem and all seeds. Transfer wedges to a medium-sized mixing bowl. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast on a grill or baking sheet for 15 minutes just until the edges begin to char, turning halfway through. Remove from heat and set aside until cooled.
- In a 4-cup food processor, blend chickpeas for about 1 minute or until a thick paste is formed.
- Add red pepper, tahini, garlic, lemon juice, smoked paprika and salt and blend until smooth, scraping down the sides with a spatula as needed.
- Next, add water and olive oil and continue to blend until the pepper is fully integrated, adding more water if needed to reach desired consistency.
- Transfer to serving bowl, drizzle with more olive oil and add your toppings of choice. Enjoy!
Notes
Make ahead: The pepper can be roasted ahead of time to reduce prep time on the day. If hummus will not be served immediately, keep refrigerated and reserve toppings including olive oil until ready to serve.
Storage: Hummus may be safely stored in an air-tight container in the refrigerator for up to 4 days.