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Roasted Red Pepper Hummus

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Prep Time 18 minutes
Servings: 6
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 1 red bell peppers or substitute 3/4 cup chopped jarred roasted peppers
  • 1 15-ounce can chickpeas, drained and saved, rinsed
  • 1/4 cup fresh lemon juice or peppercini juice
  • 1/4 cup tahini
  • 1 small garlic clove minced or finely grated
  • 2 tablespoons extra virgin olive oil plus more for serving
  • 1/2 teaspoon ground cumin
  • Pinch cayenne pepper optional
  • 2 to 3 tablespoons 30 to 45ml

Equipment

  • 1 food processor

Method
 

  1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute.
  2. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
  3. Add the olive oil, minced garlic, cumin, cayenne, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.
  4. Add half of the chickpeas to the food processor and process for 1 minute.
  5. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.
  6. Add the roughly chopped roasted peppers
  7. Process until smooth.
  8. The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency. Taste and adjust as needed.
  9. Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers.
  10. Store homemade hummus in an airtight container and refrigerate for up to one week.