Do you ever find yourself craving something that’s both creamy and savory, yet with a hint of smoky sweetness that just dances on your taste buds? Well, let me tell you, this roasted red pepper hummus is like a comforting hug for your palate. I stumbled upon it one late night after watching a rerun of that bizarre cooking show from the ’90s—remember those?—and now it’s become my go-to snack for every occasion, whether it’s a casual Tuesday or a full-blown Netflix binge.
Steps
- Adjust an oven rack to be about 5 inches below the broiler and turn on the broiler. Remove the cores from the red bell peppers and cut them into large, flat sections.
- Place the pepper pieces skin-side up on a baking sheet and broil for 5 to 10 minutes until the skins are charred. After broiling, place the peppers in a resealable plastic bag or cover them in a bowl with plastic wrap for 10 to 15 minutes.
- Carefully peel and discard the charred skins from the peppers. Reserve 1 to 2 pieces of roasted pepper for garnish and roughly chop the rest.
- In a food processor, combine tahini and lemon juice and process for 1 minute. Scrape down the sides and bottom of the bowl, then process for an additional 30 seconds to achieve a creamy texture.
- Add olive oil, minced garlic, cumin, cayenne, and salt to the tahini mixture and process for 30 seconds. Scrape the bowl and continue processing until the mixture is well blended.
- Add half the chickpeas to the processor, blend for 1 minute, scrape the bowl, add the remaining chickpeas, and blend until smooth.
- Incorporate the chopped roasted peppers into the mixture, processing until smooth. If the hummus is too thick, gradually add cold water or aquafaba until the desired consistency is reached.
- Finely chop the reserved roasted pepper pieces. Spoon the hummus into a serving bowl, make a small well in the center, and add the chopped peppers as a garnish.
- Store any leftover hummus in an airtight container in the refrigerator for up to a week. For longer storage, freeze it with a thin layer of olive oil on top for up to one 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 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, if you’re short on time, jarred roasted red peppers work well as a substitute for freshly roasted ones.
- What can I use as a substitute for aquafaba?
- Cold water can be used in place of aquafaba to adjust the hummus consistency if needed.
- How long can I store homemade hummus?
- Homemade hummus can be kept in an airtight container in the refrigerator for up to one week. If you wish to freeze it, cover it with a thin layer of olive oil, and it can last for up to a month.
- Is it necessary to peel the roasted pepper skin?
- Yes, peeling the charred skin off the roasted peppers is recommended for a smoother texture in the hummus.
- What can I serve with roasted red pepper hummus?
- This hummus pairs well with sliced vegetables, homemade bread like pita or flatbread, or as part of a hummus bowl with greens and quinoa.
Tips
- Roast your own peppers for extra flavor: If time permits, roast fresh bell peppers yourself to bring out their smoky sweetness, which enhances the hummus. However, jarred roasted peppers are a convenient alternative if you’re short on time.
- Use high-quality tahini: Ensure that you use a good-quality, drippy tahini for a smoother and creamier hummus. This can significantly impact the taste and texture of the final dish.
- Incorporate aquafaba for ideal consistency: If the hummus turns out too thick, gradually add a bit of cold water or aquafaba (the liquid from the chickpea can) while blending to achieve the perfect creamy consistency.
- Blend tahini and lemon juice first: Start by processing the tahini and lemon juice together before adding other ingredients. This helps to “cream” the tahini, making the hummus smoother and creamier.
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 peeling easier.