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close up image of roasted red pepper hummus with a few whole chickpeas and a dusting of paprika with a spoon set in the bowl
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Roasted Red Pepper Hummus

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings 1.5 cups

Ingredients

  • 2 large red bell peppers
  • ¼ cup tahini
  • 2 tablespoons water
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic minced
  • 1 15 ounce can chickpeas
  • ¼ cup olive oil
  • Salt and pepper to taste

Instructions

  • Place the red bell peppers on a sheet pan and place them about 6” away from the broiler. Turn the broiler to high and cook the peppers until they are black and charred on all sides-- about 2 minutes per side. Make sure to watch them-- you don’t want them to catch on fire!
  • As soon as you char the peppers, place them in a ziploc bag and allow them to steam for at least ten minutes.
  • Gently peel the charred skin away from the flesh of the peppers and discard it, along with the seeds and stem.
  • Chop the flesh of the pepper and set it aside until ready to use.
  • Add the tahini and water to the bowl of a food processor and pulse until the tahini is smooth and creamy-- about 30 seconds.
  • Add the lemon juice, garlic, chickpeas, and bell pepper and continue to pulse until the chickpeas are finely minced-- about 1 minute.
  • With the processor on, slowly drizzle in the olive oil and continue processing until the mixture is your desired texture.
  • Season with salt and pepper to taste and enjoy. Store in an airtight container in the fridge for up to five days.