Roasted red pepper hummus is one of the best snacks on the planet. It’s so satisfying, flavorful and good for you. It’s so easy to pick up a tub of hummus while you’re at the store, but it’s really simple to make it at home. Once you make the switch to homemade hummus, there’s just no going back.
The secret to making a high-quality roasted red pepper hummus is roasting your own red peppers. Sure, you can buy a jar of roasted red peppers and it’s slightly easier – but it’s not even remotely the same, and waaaay more expensive. Roasting your own peppers only takes about 15 minutes and the taste is leaps and bounds better than the jarred version. This smooth and creamy hummus is full of all of the savory flavors of the original, straightforward version of hummus, but showcases an added sweetness and subtle charred taste of the red peppers. It’s delicious paired with chicken, pita bread, grilled veggies, or by the spoonful.
1 red bell pepper
1 Tbsp. olive oil (for the peppers)
¼ c. tahini, well stirred
Juice from 1 large lemon
1 15-oz can of garbanzo beans
1 garlic clove
2 Tbsp. olive oil (for the hummus)
1 tsp. cumin
Salt to taste
2 Tbsp. water
1 tsp. paprika
1 Tbsp. fresh parsley, chopped
Preheat the oven to 450 degrees. Cut the red bell pepper in half lengthwise, discard the seeds, stem, and membrane, and rub olive oil all of the outside and inside of the pepper. Place the peppers face down on a lined baking sheet. Bake until the pepper is soft and slightly charred, about 15 minutes. Remove from the oven and allow to cool. Then, remove the skin. It should come off easily.
Put tahini and lemon juice into the food processor and process for about 1 minute, or until smooth. Add red peppers, olive oil, garlic, cumin and process again for about 30 seconds. Add the drained garbanzo beans and process for 1-2 minutes, or until very smooth. Add water, 1 Tbsp. at time, if the hummus is too thick. Process again for 30 seconds. Add salt to taste. Serve in a bowl, drizzled in a little olive oil, and top with paprika and fresh parsley – or feta cheese if you’d like!