Ingredients
Equipment
Nutrition
Method
- Add the chickpeas, roasted peppers, tahini, chickpea liquid, olive oil, lemon juice, garlic, ground cumin, smoked paprika, and a dash of sea salt and black pepper in a food processor or blender.2 15-ounce cans Chickpeas (garbanzo beans), 2 large roasted Red Peppers, 1 large roasted Jalapeno Pepper, 1/2 cup Tahini, 1/4 cup Aquafaba/chickpea liquid, 1/4 cup Olive Oil, 2 Lemons, 1 clove Garlic, 2 teaspoons ground Cumin, ½ teaspoon smoked Paprika, sea salt and black pepper
- Cover and blend on high for 30-second intervals until the mixture forms a creamy paste.
- Add more chickpea liquid, a tablespoon at a time (if desired), for a smoother dip consistency. Then keep blending until you achieve a smooth, creamy texture.
- Taste and adjust the salt, pepper, or other seasonings to taste.
- Transfer the hummus to a serving bowl. Serve your homemade roasted red pepper hummus with freshly sliced vegetables or crackers, or use it as a spread on your favorite sandwich.
Kitchen Notes
Footnotes:
[1] Or use a jar of pre-roasted red peppers (drained and extra liquid removed).
Garnish ideas for added texture and flavor:
- Drizzle with olive oil or balsamic vinegar
- Lightly dust with paprika and fresh snips of parsley
- Sprinkle the top with black or white toasted sesame seeds
- Garnish with diced red pepper or toasted pine nuts
To Make Roasted Peppers at Home
Over a Gas Stovetop Burner – (Best for one or two peppers), turn the burner to the highest setting and set a pepper directly over the flame. You’ll want to char/roast one pepper at a time. Turn the pepper occasionally with tongs until the skin is completely blackened, about 8 minutes. Once the skin blackens on all sides, transfer them to a bowl, then cover with plastic wrap, foil, or a tight-fitting lid to steam and cool for about 10 minutes before removing the skin and seeds. On the Grill – Preheat the gas or charcoal grill to high, about 400°F, preparing it for direct heat. Arrange the peppers directly on the grill grates directly over the flame. Turn the peppers every 2 to 3 minutes until they are completely charred on all sides, about 15-20 minutes. Once the skin blackens on all sides, transfer them to a bowl, then cover with plastic wrap, foil, or a tight-fitting lid to steam and cool for about 10 minutes before removing the skin and seeds. Under the Oven Broiler - Position an oven rack as close as possible to the broiling element in your oven and turn the broiler on high. Place the peppers on a baking sheet directly under the broiler. Roast on each side for about 2-4 minutes, turning them occasionally with tongs, until the skins have wholly blackened, about 8-10 minutes total. Once the skin blackens on all sides, transfer them to a bowl, then cover with plastic wrap, foil, or a tight-fitting lid to steam and cool for about 10 minutes before removing the skin and seeds.Personal Notes
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