Oh, roasted red pepper hummus, where have you been all my life? (Well, probably in my kitchen, waiting for me to discover you.) This creamy, smoky spread is like a party in a bowl, with whispers of garlic and lemon that dance on your tongue—perfect for impromptu gatherings or just a solo snack fest with some crunchy veggies. And hey, it even makes a mean sandwich spread if you’re feeling adventurous!
Steps
- Position an oven rack about 5 inches from the broiler and preheat the broiler. Remove the core from the red bell peppers and slice them into large, flat pieces.
- Arrange the pepper pieces on a baking sheet with the skin facing up and broil them for 5 to 10 minutes until the skin is charred. Transfer the peppers to a resealable plastic bag or a bowl covered with plastic wrap and let them cool for 10 to 15 minutes.
- Once cooled, peel off the charred skin from the peppers and discard it. Reserve 1 to 2 pieces of peeled peppers for garnish, and chop the remaining peppers roughly.
- In a food processor, combine tahini and lemon juice. Process for 1 minute, scrape the sides, and process for another 30 seconds for a creamy consistency.
- Add olive oil, minced garlic, cumin, cayenne, and salt to the whipped tahini and lemon mixture. Blend for 30 seconds, scrape down the sides, and blend again until well mixed.
- Add half of the chickpeas to the processor, blend for 1 minute, scrape the bowl, and then add the remaining chickpeas. Blend until the mixture is thick and relatively smooth.
- Add the chopped roasted peppers (excluding the reserved ones) to the processor and blend until smooth. If the hummus is too thick, gradually add cold water or aquafaba while processing until the desired consistency is reached.
- Finely chop the reserved pepper pieces. Transfer the hummus to a serving bowl, create a small well in the center, and add the chopped peppers. Store the hummus in an airtight container in the refrigerator for up to one week, or freeze with a thin layer of olive oil on top for up to a month.
Ingredients
- 2 red bell peppers or 3/4 cup chopped jarred roasted peppers
- 1 (15-ounce) can chickpeas or 1 ½ cups (250g) cooked chickpeas
- 1/4 cup (60ml) fresh lemon juice (from about 1 large lemon)
- 1/4 cup (60ml) tahini
- 1 small garlic clove, minced or finely grated
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Pinch of cayenne pepper (optional)
- 2 to 3 tablespoons (30 to 45ml) water or aquafaba
- Salt to taste
Nutritional Values
Calories: 1008 | Total Fat: 66.6g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 1679.4mg | Carbohydrate: 85.2g | Dietary Fiber: 22.8g | Total Sugars: 21g | Protein: 29.4g
FAQ
- Can I use jarred roasted red peppers instead of roasting them myself?
- Yes, you can substitute homemade roasted red peppers with store-bought jarred roasted peppers to save time. Just be sure to measure about 3/4 cup of chopped jarred peppers for this recipe.
- How can I make the hummus smoother if it’s too thick?
- If your hummus turns out too thick, you can gradually add 2 to 3 tablespoons of cold water or aquafaba while the food processor is running until you achieve the desired consistency.
- How long can I store homemade hummus, and can it be frozen?
- Homemade hummus can be stored in an airtight container in the refrigerator for up to one week. You can also freeze it for up to a month, but make sure to cover it with a thin layer of olive oil before freezing.
- What is aquafaba, and can it replace water in this recipe?
- Aquafaba is the liquid found in canned chickpeas or the cooking liquid from chickpeas. It can be used instead of water in this recipe to adjust the hummus’s consistency. Just remember to taste it first for saltiness and adjust the salt in the recipe accordingly.
- What if my tahini and lemon juice do not cream properly in the food processor?
- If your tahini and lemon juice aren’t creaming well, try adding the olive oil earlier in the process. If it’s still not working, add a tablespoon of cold water to help them blend smoothly.
Tips
- If you’re pressed for time, opt for jarred roasted red peppers instead of roasting your own; they provide a convenient and flavorful alternative.
- To achieve the creamiest hummus, blend the tahini and lemon juice first, which helps to whip them together before adding other ingredients.
- If your hummus turns out too thick, gradually incorporate cold water or aquafaba while blending until reaching the desired consistency.
- Enhance the flavor and texture of your hummus by saving a couple of roasted pepper pieces to chop and use as a garnish on top.
Equipment
- Food Processor – Essential for blending the ingredients into a smooth hummus.
- Baking Sheet – Used for roasting the red bell peppers.
- Resealable Plastic Bags or Plastic Wrap – For steaming the roasted peppers to make the skin easier to peel.
