I had quite a few extra red peppers at home. So I decided to roast them! Roasting them brings out the peppers’ naturally sweet, smoky flavor. I saved some for later, and mixed some in with this delicious smoky roasted red pepper hummus. For extra smokiness, I added some smoked paprika, cumin and cayenne pepper. It was simple to make and so versatile to eat in sandwiches, salads, wraps, and as a dip.
Roasting Red Peppers
Roasting red peppers is supers simple. It softens the peppers, brings out some delicious natural sugars and adds a lovely smokiness when mixed in to any dish.
- Cut the peppers in half and remove seeds and stems.
- Lay them face-down on a baking sheet and drizzle with olive oil.
- Set oven to broil setting or 450° F
- Broil until the skins blacken and blister, about 10 minutes.
- Remove from oven and carefully place in a bowl. Cover with a plate and allow the peppers to steam for 10 minutes.
- Once the peppers cool, remove the skins and store or use in any recipe.
Modifications
For this recipe, I used canned chickpeas, drained and well rinsed. However, you may also use 1 1/2 cup of cooked chickpeas. You may also use 1/2 cup of jarred roasted red peppers, however using fresh peppers enhances the taste.
This dish keeps well in the refrigerator for up to a week, but it will most likely be finished off in minutes.
Smoky Roasted Red Pepper Hummus
Ingredients
- 1 16 oz. can chickpeas drained and rinsed
- 1 ½ red bell pepper or 1/2 cup jarred roasted red pepper
- 1 clove garlic
- 1 tsp smoked paprika
- ½ tsp cumin powder
- ½ tsp cayenne pepper optional
- 3-4 tbsp tahini paste
- 3-4 tbsp extra virgin olive oil or water
- salt to taste
Instructions
Roast Red Peppers
- Preheat oven to broil setting or 450° Cut the peppers in half and remove seeds and stems.
- Lay peppers face-down on a baking sheet and drizzle with olive oil. Broil until the skins blacken and blister, about 10 minutes.
- Remove from oven and carefully place in a bowl. Cover with a plate and allow the peppers to steam for 10 minutes. Once the peppers cool, remove the skins and chop roughly. Reserve some red pepper for garnish optionally.
Prepare the Hummus
- In a food processor, combine chickpeas, hummus, garlic tahini, smoked paprika, cumin and cayenne pepper. Add a drizzle of olive oil and 1 tsp of salt.
- Pulse until smooth. You may need to add 2-3 tbsp of water at a time to reach desired consistency. For a creamier hummus, add more tahini or olive oil.
- Adjust salt to taste.
- Garnish with a drizzle of olive oil, a sprinkle of smoked paprika, and some reserved chopped red peppers.
Notes
- If avoiding oil, simply add an extra tbsp of tahini or replace with water.
- Red peppers may be roasted in advance and stored in an airtight container in the fridge or freezer.
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