Description
This Roasted Red Pepper Hummus recipe combines smoky roasted red bell peppers and a hint of spicy jalapeno with creamy chickpeas and tahini for a flavorful, vibrant dip. It’s perfect for serving as an appetizer with pita bread or fresh vegetables and offers a delightful twist on classic hummus.
Ingredients
Roasted Peppers
- 2 red bell peppers, seeded and cut into 1-inch strips
- 1 jalapeno pepper, seeded and sliced in half lengthwise (optional)
- Extra virgin olive oil (for drizzling)
Hummus Base
- 2 cups cooked chickpeas, drained and rinsed (canned chickpeas are fine)
- 2 to 4 garlic cloves, chopped
- 5 tbsp tahini paste
- 1 to 2 tsp sumac
- 1/2 tsp to 1 tsp smoked paprika (adjust to your liking)
- Juice of 1 lemon
- Extra virgin olive oil (for blending and drizzling)
- Salt (to taste)
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C). If you are using jarred roasted red peppers and jalapeno, you can skip this step.
- Roast the Peppers: Place the red bell pepper strips and jalapeno halves in a small baking dish or cast-iron skillet. Drizzle generously with olive oil to coat. Bake in the preheated oven for 15 to 20 minutes until the peppers are tender and well-charred, turning them over halfway through the cooking time. Remove from the oven and let them cool, then drain any excess oil.
- Blend Ingredients: In a food processor fitted with an S-blade, add the roasted red bell pepper strips (from one bell pepper), jalapeno, chickpeas, chopped garlic, tahini paste, sumac, smoked paprika, and lemon juice. Drizzle in a little extra virgin olive oil. Blend until you achieve a creamy and smooth consistency. Taste and adjust seasoning with salt, paprika, or lemon juice if needed. Blend again to combine any adjustments.
- Serve: Transfer the hummus to a serving dish. Mince the remaining roasted pepper strips and sprinkle them on top for garnish. Drizzle extra virgin olive oil over the surface and lightly dust with paprika or sumac if desired. Serve alongside warm pita bread and fresh sliced vegetables for dipping.
Notes
- You can skip roasting by using jarred roasted red peppers and jalapeno.
- Adjust the amount of jalapeno and smoked paprika according to your desired spice level.
- Use fresh lemon juice for the best flavor.
- Drizzle extra olive oil before serving for added richness.
- Store leftover hummus in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dip
- Method: Roasting and Blending
- Cuisine: Mediterranean
