Go Back

Roasted Red Pepper Hummus

Creamy homemade hummus made from soaked and simmered chickpeas, blended with tahini, garlic, lemon, olive oil, and roasted red peppers for extra depth and color.
Print Recipe Pin Recipe
Prep Time 1 day
Cook Time 1 hour 30 minutes
Ingredients Equipment Method Video

Ingredients
  

  • 2 cups dried chickpeas soaked overnight
  • Water for cooking
  • 1/2 teaspoon baking soda optional, for softer chickpeas
  • 1/3 cup tahini
  • 1 large garlic clove or 2 small
  • Juice of 1 large lemon about 2–3 tablespoons
  • 1/2 to 1 teaspoon salt to taste
  • 3 tablespoons olive oil plus more for serving
  • 2 –4 tablespoons ice cold water
  • 1/2 cup roasted red bell peppers drained
  • 1 –2 tablespoons roasted red pepper marinade liquid
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Pinch red pepper flakes optional

Equipment

  • 1 Blender

Method
 

Cook the chickpeas.
  1. Drain soaked chickpeas and add to a pot. Cover with fresh water by about 2 inches. Add baking soda if using. Bring to a boil, then reduce to a steady simmer. Cook 60–90 minutes, until very soft. Chickpeas should easily mash between your fingers. Drain and let cool slightly.
Blend the base.
  1. In a food processor or high-speed blender, combine tahini and lemon juice. Blend for 30 seconds until thick and creamy. Add garlic and salt. Blend again.
Add chickpeas.
  1. Add cooked chickpeas to the processor and blend until mostly smooth.
Add flavor and texture.
  1. Add olive oil, roasted red peppers, cumin, smoked paprika, red pepper flakes, and 1 tablespoon of the marinade liquid. Blend again.
Adjust consistency.
  1. With the processor running, slowly add ice water 1 tablespoon at a time until the hummus becomes smooth and creamy.
Taste and adjust.
  1. Add more salt, lemon juice, or marinade liquid as needed.
Serve.
  1. Spoon into a bowl. Drizzle with olive oil and sprinkle with smoked paprika or red pepper flakes.

Video