This is a super-simple no fuss recipe, however, one that brings most people who try it to a very happy place. Who knew that hummus would be everywhere from kids parties to more sophisticated events. It is a simple homemade hummus, with roasted bell peppers.
Here it is up straight, no fuss, with just an easy variation. This recipe is a staple that is much loved by everyone, and is being finally blogged at the request of my friend Marie.
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Roasted Red Bell Pepper Hummus
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian
Description
Sweet roasted red peppers amp up classic hummus. A simple recipe for a vibrant, flavorful dip.
Ingredients
- 1 medium sized bell pepper seeded and quartered
- 1/2 cups (118 ml) dried chickpeas soaked overnight
- 2 cups (473 ml) water
- Salt
- 1/3 cups (79 ml) plus 2 tbsp extra virgin olive oil
- 2 pods garlic
- 1/2 teaspoon red cayenne pepper
- 3/4 teaspoon sea salt
- 1/3 cups (79 ml) tahini (sesame paste)
- 1 lemon, halved and seeded
- Sumac
Instructions
- Preheat oven to 375°F (190°C).
- Place bell pepper in a small casserole, drizzle with 1 tablespoon of oil, and roast for 20 minutes.
- Place chickpeas in a pressure cooker with 2 cups of water and salt. Cook under pressure for 25-30 minutes.
- Remove bell pepper from oven. Drain chickpeas, reserving 3/4 cup of the liquid.
- Place chickpeas and bell pepper in a blender. Add 1/3 cup olive oil, garlic pods, red cayenne pepper, sea salt, and tahini. Blend to a paste. Add up to 1/3 cup water for desired consistency.
- Squeeze in lemon juice and mix well.
- Place in a serving bowl. Swirl over remaining olive oil, dust with sumac, and serve.
Notes
- For a smoother hummus, peel the roasted red pepper before blending.
- If you don’t have a pressure cooker, you can cook the chickpeas in a pot on the stovetop for about 1-1.5 hours.
- Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: ½ cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Carbohydrates: 25
- Fiber: 8
- Protein: 8
Frequently Asked Questions
Should you use canned or freshly roasted red bell peppers for this hummus?
Both work, but freshly roasted peppers that you char directly over a flame or under the broiler have a deeper, smokier flavor. Canned roasted peppers are a convenient and still very good option.
Do you need to peel the roasted peppers before blending them into the hummus?
Peeling isn’t required — the pepper goes straight from the oven into the blender with the skin on. If you’d like an extra-smooth hummus, you can peel off the charred skin first, though it’s an optional step rather than a must.
How much tahini should go into roasted red bell pepper hummus?
This hummus uses 1/3 cup of tahini for the 1/2 cup of dried chickpeas in the batch — a generous ratio for a rich, nutty finish. Taste as you blend and adjust to preference.
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