Roasted Red Pepper Hummus (Printable)

Creamy hummus elevated with roasted red peppers, tahini, and warm spices. Vegan, gluten-free, and ready in 30 minutes.

# What You'll 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 tbsp tahini
05 - 3 tbsp extra-virgin olive oil, plus more for serving
06 - 2 tbsp freshly squeezed lemon juice (about 1 lemon)
07 - 1/2 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt, or to taste
10 - 2–4 tbsp cold water

# Directions:

01 - 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. Skip this step if using jarred peppers.
02 - In a food processor, add roasted red peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt.
03 - Process 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 with additional salt if needed. Transfer to a serving bowl, drizzle with olive oil, and garnish with smoked paprika or fresh parsley. Serve with pita, crackers, or fresh vegetables.

# Expert Advice:

01 -
  • The smoky-sweet flavor of roasted peppers elevates this beyond basic hummus, making it the first to disappear at gatherings even among friends who claim they dont like chickpeas.
  • Its incredibly versatile, so you can slather it on sandwiches, dollop it onto grain bowls, or just drag vegetables through it when nobody is looking.
02 -
  • Cold ingredients straight from the refrigerator will never blend as smoothly as room temperature ones, so let your chickpeas and tahini sit out for 15 minutes before starting.
  • The hummus will thicken considerably after refrigeration, so make it slightly thinner than your desired final consistency.
03 -
  • For ultra-smooth restaurant-quality hummus, gently simmer your drained chickpeas with a half teaspoon of baking soda for about 10 minutes before proceeding, a trick I learned from a chef that breaks down their skins and transforms the texture entirely.
  • Creating a contrast of temperatures, like serving chilled hummus with warm, just-grilled pita, elevates the entire experience by highlighting both the creaminess and the complex flavors.
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