Roasted Red Pepper Hummus Recipe
Creamy, smoky-sweet roasted red pepper hummus made in a food processor or blender. Make it fully from scratch or save time with jarred roasted red peppers and canned chickpeas, then blend until ultra smooth and finish with olive oil and your favorite toppings.Please note: The total cook time for this recipe depends on if you choose to make it entirely from scratch, or use canned chickpeas and jarred peppers.
Servings: 22 servings (1/4 cup each)
Calories: 114kcal
Tools
Ingredients
- 1½ cups dry chickpeas - approximately 4½ cups of cooked chickpeas (or 3 cans chickpeas, drained)
- ½ teaspoon baking soda
- 3 red bell peppers - or 12-16 oz jarred red peppers, drained
- 1-3 cloves garlic - see notes
- ¾ cup good-quality tahini
- 2-3 tablespoons lemon juice
- 1 teaspoon salt - plus more to taste
- ½ teaspoon ground cumin
- 2 tablespoon olive oil
- 2-3 tablespoon cold water - plus more as needed
Instructions
- Cook the dry chickpeas: Soak approximately 1½ cups of dry chickpeas overnight (recommended), then drain. Add the chickpeas to a pot and cover with fresh water by 2 to 3 inches. Stir in 1/2 teaspoon baking soda, bring to a boil, then simmer until very tender, 60 to 90 minutes. Drain and rinse. See Notes.
- Roast the peppers and garlic: Set your oven to broil and line a large baking sheet with foil. Slice the bell peppers in half and remove the seeds and membranes. Place the peppers cut-side down on the baking sheet along with the unpeeled garlic cloves. Broil for 15 to 20 minutes, rotating the pan every 5 minutes, until the peppers are tender and nicely charred.
- Steam and peel the peppers: Remove the baking sheet from the oven and wrap the peppers in the foil (or transfer them to a bowl and cover). Let them steam for 5 to 10 minutes, then unwrap and peel away the skins. Set the peeled peppers aside.
- Blend the base: Add the tahini and lemon juice to a large food processor or blender and blend until thick and creamy, about 1 to 2 minutes.
- Add the roasted bell peppers: Add the roasted red peppers, 2 to 3 cloves roasted garlic (or 1 small raw clove), 1 teaspoon salt, and 1/2 teaspoon cumin. Process for 1 to 2 minutes, or until everything is fully blended and evenly distributed.
- Finish blending: Add the cooked chickpeas, 2 tablespoons olive oil, and 2 to 3 tablespoons ice-cold water. Blend for 3 to 4 minutes, scraping down the sides as needed, until smooth and ultra creamy.
- Adjust, taste, and serve: Season with additional salt and cumin, to taste. If the hummus feels thick, add 2 to 3 tablespoons cold water (or 1 to 2 ice cubes), plus more as needed. For extra richness, add a little more tahini.
- For best results enjoy within 4-5 days. Keep leftovers stored in the refrigerator.
Notes
Yield: approximately 5½ cups of roasted red pepper hummus, or 22 servings at 1/4 cup per serving.
Choose your chickpeas: For the creamiest hummus, use dried chickpeas cooked until very tender. You'll need about 4½ cups cooked chickpeas (roughly 1½ cups dried). If using canned, plan on 3 (15-ounce) cans, drained and rinsed.
If you're using canned chickpeas: Drain and rinse, then simmer in fresh water with 1/2 teaspoon baking soda until very soft and nearly falling apart (about 20 minutes). Drain and rinse well.
To cook dried chickpeas in the instant pot: Add the rinsed chickpeas and enough water so they are covered by roughly 1 to 2 inches. Cook on High for 40-45 minutes followed by 10 to 15 minute natural release, then drain.
The baking soda trick (worth it): Simmering chickpeas in baking soda helps break them down faster for a noticeably smoother hummus.
Fresh roasted vs jarred peppers: Freshly roasted peppers usually make a thicker, fluffier hummus. Jarred roasted red peppers can make hummus slightly looser, so drain well and pat dry before blending.
Garlic note: Roast the garlic cloves alongside the fresh peppers for a mellow, slightly sweet flavor. If you're using jarred roasted red peppers (and not roasting peppers), swap the roasted garlic for 1 small raw garlic clove or 1/2 teaspoon garlic powder, then adjust to taste.
Serving tip: Hummus is fantastic slightly warm. Finish with a drizzle of olive oil and toppings like toasted pine nuts and sesame seeds. Optional - Reserve and finely chop one of the roasted bell peppers for topping.
Storage: Store in an airtight container in the fridge for 4 to 5 days. A thin layer of olive oil on top helps prevent drying.
Freezing: Freeze hummus for up to 3 months. Thaw overnight in the fridge, then stir well. If needed, blend in a splash of cold water, lemon juice, or tahini to make it creamy again.
This recipe is naturally vegan, gluten-free, nut-free, and dairy-free.
Nutrition
Calories: 114kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 138mg | Potassium: 194mg | Fiber: 3g | Sugar: 2g | Vitamin A: 523IU | Vitamin C: 22mg | Calcium: 28mg | Iron: 1mg
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