Roasted Pepper Hummus Blend (Print Version)

Smooth blend of roasted peppers, chickpeas, and tahini with smoky spices and bright lemon juice.

# What You'll Need:

→ Vegetables

01 - 2 large red bell peppers
02 - 1 garlic clove, minced
03 - Juice of 1 lemon

→ Legumes

04 - 1 can (15 oz) chickpeas, drained and rinsed

→ Condiments & Pantry

05 - 3 tablespoons tahini
06 - 2 tablespoons extra-virgin olive oil, plus more for serving
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt, or to taste
10 - 2 to 3 tablespoons cold water

→ Garnish (optional)

11 - Pinch of smoked paprika
12 - Chopped fresh parsley
13 - Roasted chickpeas

# How-To Steps:

01 - Preheat oven to 400°F. Arrange bell peppers on a baking sheet and roast for 20 minutes, turning once, until skins are charred. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, deseed, and chop.
02 - In a food processor, blend roasted peppers, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, smoked paprika, and salt until smooth.
03 - With the processor running, add cold water gradually, one tablespoon at a time, until desired smoothness is achieved.
04 - Taste and adjust salt or lemon juice as preferred.
05 - Transfer to serving bowl, drizzle with extra olive oil, and garnish with smoked paprika, chopped parsley, or roasted chickpeas if desired.

# Expert Tips:

01 -
  • It comes together in just 30 minutes, making it perfect for unexpected guests or weeknight entertaining
  • The roasted peppers give it a natural sweetness and depth that regular hummus just can't match
  • It's vegan and gluten-free, so you're never left wondering if you can serve it to friends with dietary needs
02 -
  • Don't skip the steaming step for the peppers—it's not just convenient, it's essential. Trying to peel raw roasted peppers leads to frustration and wasted pepper.
  • The cold water added at the end matters more than you'd think. Room temperature or warm water breaks the emulsion. Cold water keeps everything silky and smooth.
  • Taste constantly and adjust as you blend. Everyone's preference for salt, lemon, and garlic is different, and there's no one-size-fits-all hummus.
03 -
  • If you don't have a food processor, a blender works beautifully too—just add the water more gradually so you don't splash.
  • Make extra and freeze it. Hummus freezes surprisingly well for up to three months, and it's wonderful to have on hand for unexpected moments.

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