Roasted Red Pepper Hummus (Print Version)

Creamy hummus elevated by roasted red peppers' natural sweetness and smokiness. 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 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)

# How To Make It:

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 if necessary.
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 peppers add natural sweetness and a subtle smokiness that makes this taste restaurant-quality without any pretense.
  • It's genuinely easier than it looks, coming together in minutes if you use jarred peppers or while they cool if you're roasting fresh ones.
  • One batch makes enough to keep in your fridge for days, ready to spread, dip, or sneak spoonfuls of when no one's looking.
02 -
  • If you're roasting fresh peppers, the steaming step is not optional—it's what makes peeling them off feel like removing tissue paper instead of fighting with the skin.
  • The texture depends entirely on how much water you add at the end, so go slow and stop when it's creamy enough that it moves slightly when you tilt the bowl.
03 -
  • Use a food processor, not a blender, for the best texture—blenders can sometimes make it too thin or airy if you're not careful with water ratios.
  • The food processor should run for longer than feels necessary to achieve that silky, almost glowing smoothness that makes this special.
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