roasted red pepper hummus
This creamy and vibrant roasted red pepper hummus is an easy and delicious dip that's perfect for gatherings. With the smoky sweetness of roasted peppers and the nuttiness of tahini, it's sure to be a hit.
Equipment
- 1 oven
- 1 baking sheet
- 1 food processor
- 1 measuring cups and spoons
- 1 spatula
- 1 cutting board
Ingredients
- 2 large red bell peppers
- 1 can (15 oz) chickpeas Drained and rinsed.
- ¼ cup tahini
- 2 tablespoons olive oil Plus more for drizzling, if desired.
- 2 tablespoons lemon juice
- 1 clove garlic Minced.
- ½ teaspoon ground cumin
- to taste salt
- as needed water For desired consistency.
- for garnish fresh parsley Optional.
Instructions
- Preheat the oven to 450°F (230°C).
- Cut the red bell peppers in half and remove the seeds and stems. Place them cut side down on a baking sheet.
- Roast the peppers in the oven for about 20-30 minutes, or until the skins are blistered and charred.
- Remove the peppers from the oven and let them cool slightly before peeling off the skins.
- In a food processor, combine the roasted red peppers, chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, and a pinch of salt.
- Process until smooth, adding water a tablespoon at a time until the desired consistency is reached.
- Taste and adjust seasoning if necessary.
- Scoop the hummus into a serving bowl, and drizzle with additional olive oil if desired. Garnish with fresh parsley if using.
- Serve with pita bread, vegetable sticks, or your favorite dippers.
Notes
You can make the roasted red peppers ahead of time and store them in the refrigerator for up to a week.
This hummus can be stored in an airtight container in the refrigerator for up to 5 days.
For an extra flavor boost, try adding a pinch of smoked paprika or chili powder.