Red Pepper Hummus
Red pepper hummus takes roasted red peppers and blends them into classic homemade hummus, served just the same way. Roast your own red peppers or get them in a jar ready to go.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups chickpeas (drained and rinsed, or cooked from dry. Removing the peels on the chickpeas will result in smoother hummus)
- 2-3 cloves garlic (coarsely chopped)
- 1 cup chopped roasted red peppers
- 1 tablespoon lemon juice
- 1/2 cup tahini (stir before measuring)
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon chickpea cooking or canning liquid (if needed)
- 2 tablespoons extra virgin olive oil (for drizzling)
- 1 teaspoon sesame seeds (optional, for finishing)
Instructions
- 1
In a food processor, pulverize the chickpeas and garlic. Stop and scrape down the bowl occasionally, continuing to process until the mixture looks smooth when pressed with a spatula.
- 2
Add 3/4 cup of the roasted peppers, reserving the rest for garnish, and process until smooth. The hummus will be bright and slightly chunky.
- 3
Add the lemon juice, tahini, salt, and cayenne pepper and process until smooth and creamy, stopping to scrape down the bowl as you go. Add the chickpea liquid only if needed here to loosen the hummus. Taste and adjust seasonings if needed.
- 4
Dollop the hummus into a bowl and create a swoosh with a well in the middle with the back of a clean spoon. Place the remaining chopped peppers in the center of the well. Drizzle the entire top of the hummus with olive oil, dust with sesame seeds if using, and serve immediately.