Save The first time I made roasted red pepper hummus, my kitchen filled with the sweet, smoky aroma of charred peppers, taking me straight back to summer evenings on my tiny apartment balcony. I'd watched the peppers blacken under the broiler, uncertain if I was doing it right until that unmistakable scent emerged. The transformation from those blistered peppers to a silky, vibrant spread felt like kitchen alchemy, and I've been tweaking my recipe ever since.
Last summer during a small gathering in my backyard, I placed this hummus alongside store-bought varieties as an experiment. I pretended not to notice as guests gradually abandoned the other dips, gravitating toward the vibrant orange bowl. My neighbor finally asked for the recipe, confessing she normally disliked hummus but couldn't stop eating this one. That moment confirmed what my taste buds already knew: roasted peppers transform ordinary hummus into something extraordinary.
Ingredients
- Red Bell Peppers: Roasting them yourself creates deeper flavor than jarred versions, but I keep jarred peppers in my pantry for quick preparation when cravings strike.
- Chickpeas: Removing the skins creates an impossibly smooth texture, though I often skip this step when time is tight and still get delicious results.
- Tahini: The quality dramatically affects the final taste, so I use a mid-priced brand with a light color and pour from a freshly opened jar whenever possible.
- Smoked Paprika: This optional ingredient became non-negotiable after I accidentally doubled it once and discovered it amplifies the roasted flavor magnificently.
- Cold Water: Adding it gradually while the processor runs creates an airy, whipped texture that makes restaurant-quality hummus.
Instructions
- Roast Those Peppers:
- Crank your oven to 425°F and place halved, seeded peppers cut-side down on a baking sheet. The magic happens around 20 minutes when they become deliciously blistered and charred.
- Steam and Peel:
- Transfer hot peppers to a bowl and cover with a plate, trapping the steam that loosens those stubborn skins. After 10 minutes of resting, the peels should slide off with gentle encouragement from your fingers.
- Blend Everything:
- Add cooled peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt to your food processor. Let it run until the mixture looks uniform, stopping occasionally to scrape down the sides.
- Perfect the Texture:
- With the processor running, drizzle in cold water slowly until you reach that dreamy, silky consistency. The transformation happens suddenly, so go tablespoon by tablespoon.
- Taste and Adjust:
- Now comes the chef moment where you can make it your own. Need more brightness? Add lemon. More depth? A pinch more cumin or salt usually does the trick.
Save On a particularly hectic Tuesday last month, I spread this hummus thickly on toasted bread, added sliced cucumbers, and called it dinner. My partner, who normally requires a proper meal, didn't say a word about the unconventional dinner choice but instead asked if there was more hummus hidden somewhere. We ended up sitting at the counter, scraping the container clean with carrot sticks, talking about our day in a way we hadn't in weeks. Sometimes the simplest foods create the most meaningful pauses in our busy lives.
Serving Suggestions
Beyond the obvious pita triangles and vegetable sticks, this hummus elevates almost anything it touches. I recently discovered it spread thinly under grilled chicken creates a moisture barrier that keeps the bread from getting soggy in packed lunches. Another revelation was dolloping it onto scrambled eggs just before they finish cooking, creating pockets of creamy richness throughout the soft curds. Even plain steamed vegetables transform when tossed with a spoonful of this vibrant spread.
Storage Tips
The first time I made a double batch expecting leftovers, I was genuinely shocked at how quickly it disappeared. Now I intentionally hide a small portion in the back of the refrigerator for myself the next day, when the flavors have deepened even further. The hummus keeps beautifully for up to five days in an airtight container, though the surface might dry slightly. Simply stir before serving or drizzle with fresh olive oil to restore its creamy appearance.
Variations Worth Trying
Over dozens of batches, I've played with countless variations that keep this recipe feeling fresh. Adding a handful of fresh herbs like basil or cilantro transforms the flavor profile entirely, creating something that feels brand new while maintaining that beloved creamy base. Once when I was out of tahini, I substituted natural almond butter and was surprised by the delicate nuttiness it contributed, especially paired with a bit more lemon juice to balance the sweetness.
- For an extra protein boost, blend in a quarter cup of Greek yogurt, which adds a pleasant tanginess alongside nutritional benefits.
- Try substituting half the chickpeas with white beans for an even creamier texture that spreads beautifully on sandwiches.
- For entertaining, create a festive presentation by serving in a shallow bowl with a well in the center filled with olive oil and topped with pine nuts and herbs.
Save This humble bowl of roasted red pepper hummus has saved countless gatherings and quieted hungry guests while dinner finishes cooking. Its vibrant color and flavor make everyday moments feel just a little more special.
Recipe Help
- → Can I use jarred roasted red peppers instead of fresh?
Yes, jarred roasted red peppers work perfectly and save time. Just drain them well before blending to avoid excess liquid affecting the consistency.
- → How do I achieve the smoothest texture?
Blend the mixture for several minutes, scraping down the sides regularly. Add cold water gradually until you reach a silky, creamy consistency. Using high-quality tahini also helps.
- → How long does this stay fresh?
Store in an airtight container in the refrigerator for up to 5 days. Drizzle with olive oil before sealing to help preserve freshness and prevent drying.
- → Can I make this spicier?
Absolutely. Add a pinch of cayenne pepper or a dash of hot sauce to the blend. You can also garnish with red pepper flakes for extra heat.
- → What can I serve this with besides pita?
Try it with fresh vegetables like carrots, cucumbers, and bell peppers, or spread it on sandwiches and wraps. It's also excellent as part of a mezze platter with olives and falafel.
- → Do I need to peel the chickpeas?
While not necessary, removing the skins creates an even creamier texture. It's an extra step that makes a noticeable difference if you have the time.