Creamy Roasted Red Pepper Hummus
Roasted Red Pepper Hummus is a creamy, smoky, and slightly sweet dip made from chickpeas, roasted red peppers, tahini, and vibrant spices. It’s high in fiber and plant-based protein, gluten-free, and vegan. Ideal for snacks, sandwiches, or appetizers, it’s easy to make and even easier to love.
Equipment
- 1 Large Bowl – for soaking chickpeas
- 1 Medium Saucepan – to cook chickpeas
- 1 Rimmed Sheet Pan – for roasting peppers
- 1 Food Processor – to blend ingredients
- 1 Colander or Fine-Mesh Sieve – to drain chickpeas
- 1 Spatula – for scraping the food processor
- 1 Spoon – for serving and garnishing
- 1 Parchment Paper Sheet – to line sheet pan
- Plastic Wrap – for steaming roasted peppers
- Serving Bowl – to present the hummus
Ingredients
For the Hummus Base:
- 6 oz 170 g dried chickpeas (or see note for canned)
- ¾ tsp baking soda divided
- ½ cup + 1 tbsp 135 g high-quality tahini
- ¼ cup 60 mL freshly squeezed lemon juice (adjust to taste)
- 4 large garlic cloves approx. 22 g, roughly chopped
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 to 1½ tsp smoked paprika use more for bolder flavor
- 2 tsp Aleppo pepper plus extra for garnish
- 1 tbsp pomegranate molasses see substitution in notes
- Kosher salt to taste
For the Roasted Red Peppers (Choose One):
- Option 1: 3 medium red bell peppers about 14 oz / 400 g, roasted from fresh
- Option 2: 12–16 oz 340–450 g jarred roasted red peppers, drained and dried
For Garnish and Serving:
- Chopped flat-leaf parsley optional
- Extra virgin olive oil for drizzling
Instructions
- Soak the Chickpeas (If Using Dried): Place dried chickpeas in a large bowl. Add enough cold water to cover them by several inches, along with ¼ teaspoon baking soda. Let them soak for at least 8 hours or overnight. Once soaked, drain and rinse thoroughly.
- Simmer Until Soft: Transfer the soaked chickpeas to a medium saucepan with ½ teaspoon baking soda and about 5 cups (1.2 liters) of water. Bring to a boil over medium-high heat, skimming off any foam that forms on top. Cover, reduce to a simmer, and cook for 30 minutes. Then uncover, stir in 1 teaspoon kosher salt, and continue simmering uncovered for another 10–20 minutes, or until chickpeas are buttery soft and mash easily. Drain and set aside.
- Prepare the Red Peppers: If using jarred peppers: Drain thoroughly and pat dry. Tear into smaller pieces; no need to rinse, as you want to preserve their roasted flavor.
- If using fresh peppers: Preheat your oven to 450ºF (230ºC) and line a sheet pan with parchment. Slice peppers in half lengthwise, remove seeds and stems, and lay them cut-side down on the pan. Roast for 12–15 minutes, then rotate the pan and roast another 8–10 minutes, until skins are blackened and flesh is soft. Immediately transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins and discard any liquid. Tear into strips.
- Blend the Chickpeas: While still warm, add the cooked chickpeas to a food processor. Blend for 1–2 minutes until a thick, creamy paste forms. Scrape down the sides as needed to ensure even processing.
- Incorporate Tahini and Aromatics: Add tahini, lemon juice, chopped garlic, and olive oil to the chickpea base. Blend again until the mixture becomes ultra-smooth and thick. Scrape down the bowl a few times to ensure everything is well combined.
- Add Peppers and Flavor Boosters: Now, add the roasted pepper strips, cumin, smoked paprika, Aleppo pepper, kosher salt, and pomegranate molasses. Blend until fully incorporated and silky smooth. Taste and adjust with more salt, paprika for smoke, Aleppo for heat, or lemon juice for brightness.
- Serve and Garnish: Spoon the hummus into a shallow bowl. Use the back of a spoon to create swirls or a well in the center. Drizzle with good olive oil, sprinkle with Aleppo pepper, and garnish with chopped parsley if desired. Enjoy immediately or refrigerate for later.
Notes
- Using Canned Chickpeas: You can replace the dried chickpeas with 2 (15 oz / 425 g) cans of cooked chickpeas. Drain and rinse them, then simmer with ¼ tsp baking soda in water for about 20 minutes until very soft. Drain again before using.
- Roasted Peppers Tip: Fresh roasted peppers deliver a more intense, smoky flavor. However, jarred roasted peppers are a fantastic shortcut and work especially well if you're short on time.
- Aleppo Pepper Substitute: If Aleppo pepper isn’t available, you can use ¼–½ tsp red pepper flakes. Start small and adjust to taste.
- Pomegranate Molasses Substitute: If you don’t have pomegranate molasses, use 1 tsp aged balsamic vinegar for a similar sweet-tangy depth. Taste and increase if needed.
- Texture Note: Hummus may be slightly loose right after blending, especially if using jarred peppers. Don’t worry—it will thicken beautifully after chilling in the fridge.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. The flavor improves as it rests.