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Smoky Roasted Red Pepper Hummus

Prep Time15 minutes
Cook Time10 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: hummus
Servings: 8 servings

Equipment

  • Food Processor

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.