Roasted Red Pepper Hummus

Written by on in Appetizers
Roasted Red Pepper Hummus
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Roasted Red Pepper Hummus

Recipe by whenyourhungryCourse: AppetizersCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Are you ready to skip the store-bought hummus and make your own roasted red pepper hummus at home?  
This roasted red pepper hummus is so simple to make and is much better than any store bought hummus! To jump right into the recipe all you need is red bell pepper, garlic, chickpeas, tahini paste red cayenne powder, lemon zest, lemon juice & a little salt!

Ingredients

  • 1 red bell pepper

  • 1 cup chickpeas, soaked overnight

  • 2 cloves garlic

  • 1 lemon zest + juice

  • 1 tbsp tahini paste

  • 1 tsp salt

  • ¼ tsp red cayenne pepper

  • 1 tsp olive oil

  • 2 tsp cold water

  • ½ tsp crushed pepper

  • ¼ tsp dried cilantro leaves

Directions

  • Start by pressure cooking the chickpeas with a little salt and 2 cups of water. Cook them for about 20 minutes or since and soft (4-5 whistles in the pressure cooker), Discard the water and let the chickpeas cool
  • To roast the red bell peppers, in a pan briefly chop the red pepper and slow cook this with skin side down and a pinch of salt for about 15 minutes
  • In the same pan, you can roast the cloves of garlic as well (Alternately, you can bake in the oven for 20 minutes at 375F)
  • After the bell peppers are nicely roasted and charred, peel the pepper skin and discard them away
  • In your food processor bowl, combine tahini, lemon juice, lemon zest and olive oil and give it a pulse
  • Add the roasted peeled red pepper and the roasted garlic
  • Add a little salt, cayenne pepper and cold water and give this all a nice blend in the processor
  • Add half of the chickpeas and process for a minute, scrape the slides and the bottom of the bowl, add the remaining chickpeas and process until thick and smooth (this would take about 2-3 minutes)
  • Adjust the consistency of the hummus by adding a little water, Taste if salt or spice is required and adjust accordingly
  • Scoop out the hummus into a bowl, drizzle with olive oil, crushed red pepper & dried cilantro leaves

PRO TIP

  • Store this homemade hummus in an airtight container and refrigerate to up to one week