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 ¾ cup of the liquid.
- Place chickpeas and bell pepper in a blender. Add ⅓ cup olive oil, garlic pods, red cayenne pepper, sea salt, and tahini. Blend to a paste. Add up to ⅓ 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?
Yes, peel off the charred skin before adding the peppers to the blender. The skin adds bitterness and a slightly gritty texture that won’t blend out smoothly.
How much tahini should go into roasted red bell pepper hummus?
A standard ratio is about two tablespoons of tahini per can of chickpeas. Taste as you blend and add more if you want a nuttier, richer finish.
