Get ready to transform your appetizer game with a hummus recipe that's not just a dip, but a flavor explosion! Our Roasted Red Bell Pepper Hummus isn't your ordinary store-bought spread - it's a culinary journey that combines the smoky sweetness of charred peppers with the creamy richness of perfectly blended chickpeas. Whether you're a seasoned home cook or a kitchen newbie, this Middle Eastern-inspired recipe will elevate your snacking experience and impress everyone at your next gathering.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Middle Eastern
Serves: 2 cups
Ingredients
- 2 red bell peppers
- 1 can chickpeas, drained
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 cloves garlic
- Juice of 1 lemon
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the red bell peppers roast evenly and develop a nice char.
- Wash the red bell peppers thoroughly under cold water. Pat them dry with a paper towel.
- Place the whole red bell peppers on a baking sheet lined with parchment paper or aluminum foil. This will help with easy cleanup later.
- Roast the peppers in the preheated oven for about 20 minutes, turning them halfway through to ensure they char evenly on all sides. You want the skin to blister and blacken.
- Once the peppers are roasted, remove them from the oven and place them in a bowl. Cover the bowl with plastic wrap or a lid to trap the steam. Let them sit for about 10 minutes. This will make it easier to peel off the skin.
- While the peppers are steaming, prepare the rest of the ingredients. Drain and rinse the canned chickpeas under cold water. This helps remove excess sodium and improves the flavor.
- After 10 minutes, carefully peel the skin off the roasted red bell peppers. The skin should come off easily. Remove the stems and seeds, and roughly chop the peppers.
- In a food processor, combine the chopped roasted red bell peppers, drained chickpeas, tahini, olive oil, garlic cloves, and lemon juice. Add salt to taste.
- Blend the mixture until smooth. If the hummus is too thick, you can add a little water or extra olive oil, one tablespoon at a time, until you reach your desired consistency.
- Taste the hummus and adjust the seasoning if necessary, adding more salt or lemon juice according to your preference.
- Transfer the roasted red bell pepper hummus to a serving bowl. You can drizzle a little olive oil on top and garnish with fresh herbs or paprika if desired.
- Serve the hummus with pita bread, vegetable sticks, or crackers. Enjoy your delicious homemade roasted red bell pepper hummus!
Tips
- Choose fresh, firm red bell peppers for the best roasting results.
- Don't rush the roasting process - letting the peppers char slowly develops deeper flavor.
- The steaming technique after roasting is crucial for easy skin removal.
- Use a food processor for the smoothest possible texture.
- Adjust liquid (water or olive oil) gradually to control consistency.
- Taste and season as you go - the key to perfect hummus is balance.
- For extra richness, use high-quality tahini and fresh lemon juice.
- Store in an airtight container in the refrigerator for up to 5 days.
- Let the hummus sit at room temperature for 15 minutes before serving for optimal flavor.
- Experiment with garnishes like extra virgin olive oil, paprika, or chopped parsley.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 6g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
