Creamy, sweet with just a hint of smoke. This roasted red pepper hummus is a flavor variation you don’t want to skip on. Add to a mezze platter with some hot pita, enjoy as a spread, or hell just enjoy right off the spoon.
Don’t tell me, you are still buying hummus. Perhaps this roasted red pepper hummus recipe can convince you to ditch the store bought and make your own at home. Like my Creamy Hummus and Garlic Confit Hummus recipes, this flavor variation is creamy, bright, light, and far better than those store bought ones. With no heavy oils, preservatives, or artificial flavors this hummus recipe is just the way hummus is meant to be enjoyed.
HOW TO MAKE ROASTED RED PEPPERS
Ah, to buy them jarred or to make your own, that is the question. If you can’t tell from the title of this section, I recommend making your own. Does it take time? Yes, but it is as easy as pop them in the oven check on it a few times, and pull it out when done. While jarred roasted red peppers are delicious and convenient, a lot of them are pre-marinated, or if they aren’t the flavor just isn’t there. Below are the super easy steps to roast red bell peppers at home.
Roast the Peppers – Preheat your oven to 400 degrees Fahrenheit. Place the peppers on a sheet tray and roast them for approx. 40-45 minutes, turning them roughly every 15 minutes. The peppers are done when they are soft, charred, and slightly puffy. Remove from the oven and let them sit and cool for 5 minutes.
De-seed + De-skin– Once the peppers have cooled down, pull the tops off. This should come off easily. Peel back the skin, which should also come off with ease, and discard. Finally cut open the pepper and remove the seeds.
These roasted red peppers can be made in advance and be stored in an airtight container for up to 5 days.
WHAT YOU’LL NEED TO MAKE ROASTED RED PEPPER HUMMUS
Red Peppers – This recipe calls for 2 large red bell peppers. If you want to top the hummus with additional roasted red bell pepper as per the pictures then buy and roast a third pepper.
Chickpeas– Do yourself a favor and go with canned chickpeas. While some hummus “experts” will tell you that dried is the best and only route to take, lets face it we don’t have time to be soaking chickpeas. With this said, not all canned chickpeas are equal. Some are harder than others. Some are kind of mealy. This will change the end result of the hummus. My personal preference is Hanover, Goya is good too, but super soft.
Cardamom – You are looking for cardamon pods. Yes cardamom is extremely floral, warm, and fruity in flavor, but when added to the chickpea cooking water it gives the hummus a bright flavor. Just make sure you take them out before blending the hummus.
Tahini – This recipe is light on the tahini, not a tahini free recipe. If you hate the taste of tahini, trust me you don’t even taste it here.
Lemon – Fresh only!
Garlic – Fresh only!
Sweet + Smoked Paprika – To compliment as well as cut into the sweet red bell pepper. If you don’t like smoked paprika use all sweet, however if you don’t have sweet just use the 1/2 tsp of smoked, do not add more.
Olive Oil – Optional to top the finished product. Use regular olive oil or a mild EVOO to not overpower the flavor of the dish.
Food Processoror Blender– While this recipe calls to use a food processor to make this creamy red pepper hummus you can also use a blender.
HOW TO MAKE ROASTED RED PEPPER HUMMUS
Prep the Chickpeas – Possibly the most time-consuming part… removing the skins. I find this step rather therapeutic, but I can see how it can get old very fast. Now I’m not saying you need to remove 100% of them, but aim for the majority. The less skins that get tossed in the food processor the smoother the hummus. There are a few methods to removing however I found placing them in a colander in the sink and pinching them ever so slightly was a quick and efficient way to remove them. Every handful or so I would rinse my hands off, and goodbye skins. Just try and be gentle. The goal is to keep the chickpea whole.
Cook the Chickpeas – In a small sauce pan add 4 cups of water, 2 cardamom pods, and a heavy pinch of salt. The chickpea cooking liquid will be used later on, think of it as pasta water, salt accordingly. Once at a rolling boil add the chickpeas and cook for 15 minutes. Reserve 1/2 cup of the cooking liquid at the end to be added to the hummus. Just to be safe save a few extra tbsp in case you want it thinner.
Process to Combine – In a food processor, add 2 roasted red peppers (seeds and tops removed), 1/2 cup of the chickpea water, drained chickpeas, 1 medium clove of garlic, 1/4 cup of tahini, both sweet and smoked paprika, and 1/2 lemon juiced (approx. 2 tsp). DO NOT add the cardamom pods. Discard those. The texture will all depend on how long you process the hummus. Because the roasted red peppers adds more moisture I found that it doesn’t take as long to get a super smooth and silky texture. Run on low for 5 minutes for a chunkier more rustic texture and on high for 5-10 minutes for a smoother hummus. If you are noticing it feels a little thin, let the hummus cool down. Serve as is or topped with diced roasted red peppers, feta cheese, parsley, and a drizzle of olive oil.
WHAT TO SERVE WITH THIS HUMMUS
You made this bright, vibrant, and delicious hummus, now what? Below are a few of my favorite ways to eat this dip.
A Dip – The most obvious. Enjoy this hummus with some hot pita, fresh vegetables, or crackers.
A Shmere – Use it as a spread for sandwiches or wraps to add moisture and break away from traditional mayonnaise.
A Topping – This hummus is a great vibrant and flavorful addition as a topping for a grain bowl or on roasted vegetables.
Because this hummus is light on the tahini that means it’s light on the oil. Coming out of the fridge this dip keeps its smooth texture and doesn’t get overly thick vs a hummus with an exorbitant amount added. Store in an airtight container for 3-5 days.
Looking for other dips to dip some hot pita into? Check out the below!
This roasted red pepper hummus is creamy, bright, and light. Made with homemade roasted red peppers this Mediterranean dip is easy to whip up.
Course Appetizer, Side Dish
Cuisine Mediterranean, Middle Eastern
Keyword Dip, Hummus, Roasted Red Pepper
Prep Time 55 minutesmins
Cook Time 15 minutesmins
Total Time 1 hourhr10 minutesmins
2largered bell peppers
2canschickpeasdrained, skins removed
1/2cupchickpea cooking liquid
1/2lemonapprox 2 tsp juice
Preheat your oven to 400℉.
Place the red bell peppers on a sheet tray and roast for 40-45 minutes rotating them every 15. The peppers are done when they are soft, charred, and slightly puffy. Remove from the oven and let them sit and cool for 5 minutes.
Once cooled pop the tops off and slowly peel back the skin. Finally cut them open and scrape out the seeds. Place the peppers on the side for later.
Drain and remove skins from chickpeas * read passage above for easy technique.
In a small pot add 4 cups of water, cardamon pods, and a heavy pinch of salt. Once at a boil add the chickpeas, water should cover the chickpeas. Cook for 15 minutes then reserve 1/2 cup + of the cooking liquid (always good to reserve a few extra tbsp).
In a food processor add 2 de-skinned, de-seeded roasted red peppers, the drained cooked chickpeas, 1/2 cup of the cooking liquid, lemon juice, garlic, tahini, both paprikas, and a small pinch of salt.
For a more rustic texture, yet still smooth process on low for 5-7 minutes. For a light, super smooth, and airy texture process on high for 5-10 minutes. Serve right away or store in the fridge for 3-5 days.