Name: Red Pepper Hummus Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 2 cans (15 ounces each) chickpeas, drained and rinsed; 2 large red bell peppers; ¼ cup tahini; 3 tablespoons fresh lemon juice; 1 garlic clove; 2 tablespoons olive oil, plus extra for drizzling; 1 teaspoon ground cumin; ½ teaspoon smoked paprika, plus extra for garnish; ¾ teaspoon salt, or to taste; 2 to 4 tablespoons cold water, as needed; Optional garnish: sesame seeds or chopped parsley

Ingredients

Chickpeas

2 cans (15 ounces each) chickpeas, drained and rinsed

Roasted Red Pepper

2 large red bell peppers

Other Ingredients

¼ cup tahini
3 tablespoons fresh lemon juice
1 garlic clove
2 tablespoons olive oil, plus extra for drizzling
1 teaspoon ground cumin
½ teaspoon smoked paprika, plus extra for garnish
¾ teaspoon salt, or to taste
2 to 4 tablespoons cold water, as needed
Optional garnish: sesame seeds or chopped parsley

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Instructions

Roast the Pepper: Preheat your oven to 450°F (232°C). Cut the red bell peppers in half lengthwise, removing seeds and stems. Place the halves cut-side down on a baking sheet and roast for 20 to 25 minutes, until the skins are blackened and blistered.
Peel the Peppers: Transfer the roasted peppers to a bowl and cover it for 10 minutes to allow steaming, which makes peeling easier. Then peel off the blackened skin completely.
Prepare the Hummus: In a food processor, combine the drained chickpeas, peeled roasted red peppers, tahini, fresh lemon juice, garlic clove, olive oil, ground cumin, smoked paprika, and salt. Blend the mixture until it becomes smooth and creamy.
Adjust Consistency: Gradually add 2 to 4 tablespoons of cold water, one tablespoon at a time, blending in between, until the hummus reaches your desired creamy texture.
Season and Serve: Taste the hummus and adjust the seasoning if needed by adding more salt, lemon juice, or spices. Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with smoked paprika, sesame seeds, or fresh parsley if desired. Serve with pita bread, crackers, or fresh vegetables.

Notes

You can substitute fresh lemon juice with bottled lemon juice, but fresh will yield the best flavor.
If you prefer a smoky flavor, roast the garlic clove along with the peppers.
For an even smoother texture, peel the chickpeas before blending, though this step is optional.
Store leftover hummus in an airtight container in the refrigerator for up to 4 days.
This hummus pairs well with fresh pita, crunchy vegetables, or as a spread on sandwiches.

Author: Madelynn
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dip
Method: Roasting
Cuisine: Middle Eastern
Diet: Vegetarian