Vegan Roasted Red Pepper Hummus
I absolutely love how the roasting process transforms the red peppers, giving them a sweet, smoky character that beautifully complements the creamy chickpeas. This hummus has the perfect balance of tangy lemon, rich tahini, and a hint of garlic that just dances on your palate. It's incredibly versatile - spread it on sandwiches, dollop it on bowls, or serve it with fresh veggies for a satisfying snack.
Ingredients
- ☐ chickpeas — 1 can (15 oz), drained and rinsed
- ☐ roasted red peppers — 1 cup, jarred or homemade
- ☐ tahini — 1/4 cup, well-stirred
- ☐ lemon juice — 3 tablespoons, fresh
- ☐ garlic — 2 cloves, minced
- ☐ olive oil — 2 tablespoons, extra virgin
- ☐ ground cumin — 1 teaspoon
- ☐ smoked paprika — 1/2 teaspoon
- ☐ salt — 3/4 teaspoon, or to taste
- ☐ cold water — 2-4 tablespoons, as needed
Nutrition Facts
Per serving · 6 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat your oven to 400°F (200°C). If using fresh red peppers, place them on a baking sheet and roast for 20-25 minutes, turning occasionally, until charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel the charred skins off the peppers, remove stems and seeds, and roughly chop. In a food processor, combine the roasted peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt.
Process for 2-3 minutes, scraping down the sides as needed, until the mixture is smooth and creamy. With the processor running, slowly add 2 tablespoons of cold water until the hummus reaches your desired consistency.
Taste and adjust seasoning if needed - you might want more lemon juice for brightness or salt for depth. Transfer to a serving bowl and drizzle with a little olive oil. Serve with pita bread, fresh vegetables, or crackers.
Recipe notes
For an extra smoky flavor, add a pinch of liquid smoke or a small smoked chili pepper to the food processor. This hummus keeps well in an airtight container in the refrigerator for up to a week, though the flavor may mellow slightly over time.
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