Roasted Red Pepper Hummus Recipe

Method4 steps · about 35 min

1. 1

   Step 1: For fresh peppers, preheat the oven to 450°F / 230°C. If using already roasted jarred pepper strips, no oven heating is needed; prepare that shortcut in step 2.

2. 2

   Step 2: Fresh route: place the strips from both red bell peppers and the optional seeded, halved jalapeno in a small baking dish or cast-iron skillet. Drizzle with olive oil and roast for 15–20 minutes, turning halfway, until tender and well charred. Cool and drain the excess roasting oil. Shortcut instead: drain already roasted jarred strips equivalent to both peppers and finely chop the optional raw or jarred jalapeno. Keep half the prepared red pepper strips for blending and half for garnish.

   Roast peppers · 20 minUses Both red bell peppers, fresh OR equivalent already roasted strips · Optional jalapeno, roasted with fresh peppers OR chopped for shortcut · Olive oil only as needed for fresh-pepper roasting

3. 3

   Step 3: Fit a food processor with its S-blade. Add the prepared strips equivalent to one of the two red peppers, the prepared optional jalapeno, 2 cups cooked drained chickpeas, 2–4 chopped garlic cloves, 5 tbsp tahini, 1–2 tsp sumac, ½–1 tsp smoked paprika and juice of the lemon. Drizzle in a little olive oil and process to the preferred creamy, slightly rustic texture. Taste, season with salt as needed and process briefly to combine. Reserve the other half of the red pepper strips for step 4.

   Uses Half of the prepared red pepper strips, equivalent to one pepper · Prepared optional roasted OR chopped jalapeno · 2 cups cooked drained and rinsed chickpeas · 2–4 chopped garlic cloves · 5 tbsp tahini paste · 1–2 tsp sumac · ½–1 tsp smoked paprika · Juice of 1 lemon

4. 4

   Step 4: Transfer the blended hummus to a serving dish and make shallow swirls with a spoon. Finely chop the reserved red pepper strips and scatter them over the hummus. Drizzle with a little of the same olive-oil supply and, if desired, an extra pinch of paprika OR sumac. Serve with optional ready warm pita and sliced vegetables. For the source’s optional flavour-resting step, refrigerate the prepared hummus for about 1 hour before serving; this is additional to the 35-minute preparation guide.

   Uses Prepared chickpea, tahini and red pepper hummus · Reserved half of the prepared red pepper strips, equivalent to one pepper · Olive oil only as needed for serving · Optional extra pinch of paprika OR sumac · Optional ready warm pita for serving · Optional ready sliced vegetables for serving