Roasted Red Pepper Hummus

Name: Roasted Red Pepper Hummus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 1 cup chickpeas (dried, soaked overnight and boiled until soft, or use drained canned chickpeas); 2 pcs red bell pepper (large, halved and seeded); 0.25 cup tahini (well-stirred); 3 tbsp lemon juice (freshly squeezed); 2 pcs garlic (cloves, roughly chopped); 2 tbsp olive oil; 0.5 tsp salt; 1 pinch cumin powder; 3 tbsp ice water (or as needed for consistency); 1 pinch smoked paprika (for garnish)

RATING

4.6/5(145)

TASTE SCORE

8/10

Silky smooth hummus blended with smoky, charred red bell peppers. A vibrant twist on the classic Lebanese spread, perfect for scooping with warm pita or crisp vegetables.

PREP

10m

COOK

25m

SERVES

1 CUP

346 cal

SERVINGS

METHOD · 3 STEPS

prep · ~30 min
Roast the bell peppers.
1.Preheat the oven to 200°C (400°F).
2.Place halved and seeded red bell peppers cut-side down on a baking sheet.
3.Roast for 20-25 minutes until the skins are blistered and charred.
4.Transfer to a bowl, cover with a plate, and steam for 10 minutes to loosen the skins.
5.Peel off and discard the skins.
TIPLet the peppers steam in a covered bowl — this makes peeling the charred skin effortless.
mix · ~5 min
Blend the hummus base.
1.Reserve a few chickpeas for garnish.
2.Add the remaining chickpeas, roasted red peppers, tahini, lemon juice, garlic, 2 tbsp olive oil, salt, and cumin powder to a food processor.
3.Blend for 1-2 minutes until the mixture is thick and smooth.
4.With the motor running, drizzle in ice water one tablespoon at a time until the hummus is light and creamy.
TIPIce water makes the hummus significantly lighter and fluffier. Don't skip it.
assemble · ~1 min
Serve the hummus.
1.Scoop the hummus into a shallow serving bowl.
2.Use the back of a spoon to create a swirl on the surface.
3.Drizzle with 1 tsp olive oil and garnish with the reserved chickpeas and a pinch of smoked paprika.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For silky smooth hummus, use dried chickpeas soaked overnight and boiled until tender — canned is fine but drains well.
2
Ice water is non-negotiable: stream it in while blending to achieve that light, airy, restaurant-style texture.
3
Let roasted peppers steam under a covered bowl for 10 minutes to loosen skins before peeling — no burned fingers.
4
Always stir your tahini well before measuring, as the oil separates and leaves the paste too thick if not mixed.
5
Reserve a whole chickpea or two for garnish; it adds visual appeal and a nice textural contrast.
6
Blend the tahini and lemon juice first before adding chickpeas to emulsify and create an even creamier base.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace the 2 tbsp olive oil in the blend with unsweetened plant-based yogurt or an extra tablespoon of tahini — lowers the fat while keeping creaminess, ideal for calorie-conscious or oil-free diets.

protein boost

Protein boost

Add ½ cup of cooked white beans or extra chickpeas and a teaspoon of hemp seeds — increases protein and fiber content without altering the roasted pepper flavor, perfect for post-workout recovery.

spicy harissa

Spicy harissa

Include 1-2 teaspoons of harissa paste (rose harissa pairs beautifully) during blending — adds North African heat and complexity for those who crave a spicy kick.

smoky chipotle

Smoky chipotle

Replace the smoked paprika garnish with a minced chipotle pepper in adobo sauce blended in — introduces bold smokiness and moderate heat, a fusion twist that works on tacos or grilled veggies.

HEALTH BENEFITS