Roasted Red Pepper Hummus (Print Version)

Silky chickpea dip elevated with roasted red peppers, tahini, and warm spices. Vegan and gluten-free.

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

# 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 as needed.
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 Tips:

01 -
  • The roasted red peppers add a natural sweetness and smoky depth that makes this hummus taste gourmet without any extra effort.
  • It comes together in less than 10 minutes if you use jarred peppers, but tastes like you spent all afternoon in the kitchen.
  • Its creamy enough to spread on sandwiches, thick enough to scoop with pita, and pretty enough to serve at a dinner party.
02 -
  • If your hummus tastes too sharp or acidic, it's usually the tahini, so add a tiny pinch of sugar or an extra drizzle of olive oil to mellow it out.
  • Blending for a full two minutes longer than you think you need to is what makes the difference between grainy hummus and the silky kind people rave about.
03 -
  • If you want an even creamier texture, peel the chickpeas before blending, it's tedious but makes the hummus unbelievably silky.
  • Roast a whole extra pepper and slice it into strips to garnish the top, it looks impressive and gives people something to scoop up with their first bite.
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