Roasted Red Pepper Hummus
A creamy, smoky, and flavorful dip that is easy to make at home and perfect for snacking with veggie sticks or pita chips.
Ingredients
Main Ingredients
- 1 cup chickpeas Can use canned or dried chickpeas
- 2 pieces roasted red peppers Roast until charred and peel the skin
- ¼ cup tahini Use high-quality tahini for best texture
- 2 cloves garlic, minced
- 2 tablespoons lemon juice Adjust to taste
- ¼ cup olive oil Choose good quality olive oil
- to taste salt and pepper Adjust according to your preference
Instructions
Preparation
- If using dried chickpeas, soak them overnight and then cook until tender (about 45-50 minutes).
- Roast the red peppers in the oven at 450°F (230°C) for 30-40 minutes until the skin is charred.
- Let the roasted peppers cool, then peel off the skin and remove the seeds.
Blending
- In a food processor, process the chickpeas until smooth.
- Add tahini, garlic, and lemon juice, and blend until creamy.
- Incorporate the roasted red peppers and blend until well mixed.
- With the processor running, slowly add olive oil until the desired consistency is achieved.
- Taste and adjust seasoning with salt, pepper, or additional lemon juice as needed.
Notes
For an ultra-creamy texture, consider removing the skins from the chickpeas. You can also incorporate spices like cayenne for a spicy twist.