Roasted Red Pepper Hummus
Roasted red pepper hummus is a delicious twist on the classic, thanks to sweet roasted red peppers, garlic, jalapeno and a hint of sumac and smoked paprika! Grab the tips and notes below and be sure to watch the video!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 red bell pepper, seeded, and cut in 1″ strips
- 1 jalapeno pepper, sliced in half length wise (optional)
- 2 cups/453 g cooked chickpeas (canned chickpeas are fine, drained and rinsed)
- 2 to 4 garlic cloves, chopped (start with less garlic if not sure)
- 5 tbsp/85 g tahini paste
- 1 to 2 tsp/ 2 to 4 g sumac
- 1/2 tsp to 1 tsp smoked paprika (adjust to your liking)
- 1 lemon, juice of
- 2 tbsp toasted pine nuts, optional.
- Extra virgin olive oil (I used Private Reserve)
- Salt
Instructions
- 1
Preheat oven to 450 degrees F (skip this part if using jarred roasted red peppers and jalapeno. see note below)
- 2
Place the red bell pepper strips and jalapeno in a small baking dish or cast iron pan. Drizzle generously with olive oil. Bake in heated oven for 15 to 20 minutes or until tender and well-charred (check part-way and turn peppers over as needed.) Remove from oven and let cool. Drain from oil.
- 3
In the large bowl of a food processor fitted with a blade, add the roasted bell peppers and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice (do not add pine nuts yet.) Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning,if needed. Run the processor again to combine.
- 4
Transfer to a serving bowl. Cover and chill.
- 5
When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted pine nuts. Add a pinch of paprika or sumac for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping! Enjoy!