Description
Whip up a batch of the creamiest hummus you’ve ever tasted, swirled with the sweet, smoky flavor of roasted red peppers. This homemade dip is surprisingly simple to make and is guaranteed to be a showstopper at your next gathering. Rich, vibrant, and utterly irresistible, this hummus is a delightful dance of smooth texture and bold, comforting flavors.
Ingredients
2 red bell peppers or substitute 3/4 cup chopped jarred roasted peppers
1 (15-ounce) can chickpeas or 1 ½ cups (250g) cooked chickpeas
1/4 cup (60ml) fresh lemon juice, 1 large lemon
1/4 cup (60ml) tahini, see homemade tahini recipe
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) water or aquafaba
Salt to taste
Instructions
Roast Peppers
Place an oven rack about 5 inches from the broiler and turn the broiler on.
Remove the pepper cores, then cut them into large, flat pieces.
Lay the pepper pieces, skin-side up, on a baking sheet. Broil for 5 to 10 minutes until the skins are charred.
Transfer the peppers to a resealable plastic bag, seal it, and let them cool for 10 to 15 minutes. Alternatively, place them in a bowl and cover with plastic wrap.
Carefully peel away the charred pepper skins and discard. Set aside 1 to 2 pieces of peeled roasted pepper for garnish, then roughly chop the rest.
Make Hummus
In a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the bowl, then process for another 30 seconds to make it smooth.
Add the olive oil, minced garlic, cumin, cayenne pepper (if using), and 1/2 teaspoon of salt to the tahini mixture. Process for 30 seconds, scrape the bowl, and process for another 30 seconds or until well combined.
Add half of the chickpeas to the food processor and process for 1 minute. Scrape the bowl, then add the remaining chickpeas and process until thick and mostly smooth, about 1 to 2 minutes.
Add the chopped roasted peppers, reserving 1 to 2 pieces for garnish. Process until smooth.
If the hummus is too thick or has tiny chickpea bits, gradually add 2 to 3 tablespoons of cold water or aquafaba while the food processor is running until you achieve the desired consistency. Taste and adjust seasoning if needed.
Finely chop the reserved roasted pepper pieces. Spoon the hummus into a serving bowl, create a small well in the centre, and add the chopped peppers to the well.
Store homemade hummus in an airtight container in the refrigerator for up to a week. To freeze, cover the hummus with a thin layer of olive oil and freeze for up to a month.
Notes
Don’t Skimp on Blending Time: Achieving that incredibly smooth, velvety texture is the hallmark of truly great hummus. Be patient and let the blender do its work.
Use Ice Cold Water: This is a little secret for making hummus extra light and fluffy. The cold water helps to aerate the mixture as it blends.
Drain Peppers Well: Ensure your roasted red peppers are well-drained and even patted dry. Excess liquid can make your hummus a little too thin.
Taste as You Go: Lemon and salt are subjective. It’s always best to taste your hummus towards the end of blending and adjust these key flavorings to your preference.
- Prep Time: 15 minutes
- Category: Dip/Appetizer
- Cuisine: Middle Eastern