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Roasted Red Pepper Hummus

Keyword hummus, quick, red pepper
Prep Time 15 minutes
Cook Time 30 minutes
Author Amanda @ A Treat Life

Ingredients

  • 2 tbsps extra-virgin olive oil
  • 2 lg red bell peppers (or 3/4 c jarred peppers) (use an extra one if you want to garnish with it as well)
  • 1 can chickpeas drained & rinsed (1 3/4 cups chickpeas drained)
  • 1/4 cup ice cold water or chickpea liquid from home-cooked chickpeas
  • 3 tbsps tahini
  • 3-4 tbsps fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/8 tsp ground cumin
  • fresh ground pepper
  • 2 tbsps more ice cold water if needed

Instructions

  1. Preheat the oven to 250C/ 500F. Place the 2 bell peppers, whole, on a large sheet of foil set on a sheet pan. Roast the peppers for about 20-30 minutes, flipping them over halfway through roasting. They should be soft and starting to char all around. Immediately and carefully gather the edges of the foil up and together to create a sealed pouch. Let the peppers steam in the foil for 15 minutes.

  2. Now you want to seed and peel the peppers. Start by cutting off the stems, then vertically slicing down the middle to remove the core and seeds. This will be messy but the peels should come right off. Discard the core, seeds and skins and set aside the soft flesh we will use for the hummus.

  3. Add the drained & rinsed chickpeas to a food processor (or high-powered blender.) Pulse the chickpeas until they are processed down to very tiny little pieces and won't blend any more. Scrape down the sides of the bowl.

  4. Then add the roasted & peeled peppers, the oil, 1/4 cup ice water (or chickpea water,) tahini, 3 tbsps lemon juice, salt and cumin. Process on high for about 2-3 minutes until smooth and creamy. Taste and add the extra tablespoon of lemon juice if desired, salt & pepper if needed. Then also add the extra 2 tbsps of ice water if the hummus needs thinning out. Process another minute or so.

  5. If serving immediately, transfer the hummus to a serving dish, garnish with a little more olive oil, a sprinkle of paprika, or aleppo pepper, parsley or some chopped roasted red pepper if you roasted an extra one.

  6. If storing for later, transfer to a sealable container and refrigerate up to 4 days. Alternatively you can store the hummus in an airtight freezer-safe container for about 2 weeks. (Thaw in the refrigerator and give a good stir when ready to serve.)

Recipe Notes

*For a super creamy hummus, take the skins off the chickpeas by spreading them on a sheet pan then rolling your palm over the tops. The outer layer should loosen making it easier to pull off.)

*If cooking the chickpeas yourself, don’t toss the cooking liquid also known as the aquafaba. You can use it in place of the water for more flavor or in other recipes that use aquafaba.

*And also, if cooking the chickpeas youself, overcook them a little as softer chickpeas will yield a slightly smoother hummus.