Roasted red peppers, chick peas, tahini, lemon, garlic and spices is all you need to make the most delicious, crazy creamy hummus ever!
When it comes to dips, hummus often steals the show. But if you’re looking to mix things up, this roasted red pepper hummus is a fantastic twist on the classic.
Why I Love This Roasted Red Pepper Hummus
I’ve always enjoyed traditional garlic hummus, but once I started making this roasted red pepper version, it was a game-changer. The roasted peppers add a wonderful depth of flavor that takes the hummus to another level. Plus, the creamy texture is just spot on.
Roasting the Peppers: A Simple Process
Don’t let the idea of roasting peppers intimidate you. It’s incredibly easy! Cut the peppers in half, remove the seeds, and toss them with a bit of olive oil. Then, pop them under the broiler for about 10 minutes, keeping an eye on them. The skin will blacken and blister, and underneath, the peppers will become soft and flavorful.
After roasting, let them steam under a glass bowl for a few minutes. This step makes peeling off the charred skin so much easier! You will begin to see the skin separate on it’s own. Just use a knife or your fingers to being peeling the skin away. Leaving a little char on is ok – it adds a smokiness.
Making the Hummus:
- In a food processor, blend together garbanzo beans, lemon juice, tahini, garlic, salt, and cumin until smooth.
- Add the roasted peppers and blend until creamy.
- Drizzle in some olive oil to get the perfect texture. If the hummus is too thick, just add a bit of water or more oil until it’s just right.
To make hummus as smooth as possible, follow these tips:
- Peel the Chickpeas: For the smoothest hummus, remove the skins from the chickpeas. This can be done by gently squeezing each chickpea between your fingers or by using a bowl of water to help loosen the skins.
- Use a High-Speed Blender or Food Processor: A high-speed blender or food processor will help achieve a creamier texture.
- Blend in Stages: First, blend the chickpeas with the other ingredients until smooth, then gradually add the olive oil or water while blending.
- Add Ice Water: Adding a bit of ice water during blending can help make the hummus lighter and fluffier. Start with a tablespoon and adjust as needed.
- Add Baking Soda: When cooking chickpeas from scratch, add a pinch of baking soda to the water. This helps soften the chickpeas and makes them easier to blend into a smooth consistency.
- Drizzle in Olive Oil: Add olive oil slowly while the processor is running.
- Blend for a Longer Time: Don’t rush the blending process. Blend the hummus for a few minutes, stopping to scrape down the sides as needed. The longer you blend, the smoother the hummus will be.
- Adjust Consistency: If the hummus is too thick, add more water or olive oil a little at a time until it reaches the desired consistency.
ROASTED RED PEPPER HUMMUS RECIPE
Like this recipe? Pin it to your APPETIZER board!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook and Pinterest
Print
Roasted Red Pepper Hummus
Description
Roasted red peppers, chick peas, tahini, lemon, garlic and spices is all you need to make the most delicious, crazy creamy hummus ever!
Ingredients
- 2 Organic Red Bell Peppers
- 1 (15 oz) Can Garbanzo Beans, drained and rinsed, skins removed
- 3 Tablespoons Freshly Squeezed Organic Lemon Juice
- 3 Tablespoons Tahini
- 3 Cloves Organic Garlic
- ½ tsp Sea Salt
- ÂĽ tsp Dried Cumin
- ÂĽ Cup Extra Virgin Olive Oil
- 2 Tablespoons Pine Nuts (optional garnish)
Instructions
- Cut the peppers in half and deseed. Toss them in a little olive oil to coat. Place them on a baking sheet and broil on the 1st rack until completely blackened. Or if weather permits, grill them on high heat until charred. Once done, place a large glass bowl over them to steam for 10 minutes or until cool enough to handle.
- Peel the peppers and chop them into large chunks. Set aside approx ÂĽ – ½ cup to chop up finely for garnish when serving.
- Add garbanzo beans, lemon juice, tahini, garlic, salt and cumin to a food processor. Pulse until the beans are a smooth consistency (1-2 minutes), scraping the sides down once or twice.
- Add the peppers until smooth and drizzle the oil through the top while on high. You can add water or more oil if the hummus seems too thick.
- Serve in a bowl or platter and make an indentation to pour some fresh olive oil into and the chopped up peppers and pine nuts.
I’ve made it twice and it is soooo good. Follow the tips on peeling the skin from the peppers. it was so much easier than I thought. The first time I didnt peel the chickpeas, the 2nd time I did. I noticed it was creamier but I’m not sure it made that much difference. I will continue to make this.