Roasted Red Bell Pepper Hummus (Smoky and Creamy)
Broiling the peppers until charred and whipping the tahini with lemon juice first are what make this hummus genuinely different: smoky, velvety, and deeply flavorful. It is naturally gluten-free, vegan, and comes together in about 35 minutes.
Servings: 2 cups
Calories: 532kcal
Equipment
Ingredients
- 2 red bell peppers large
- 1 15 ounce can chickpeas drained (saving the liquid), and rinsed
- ½ cup tahini
- ⅓ cup lemon juice fresh squeezed
- 4 garlic cloves whole, skin on
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt plus more to taste
- 2 tablespoons extra virgin olive oil
Instructions
- Cut the peppers in half and remove the seeds. Place them skin-side up on a baking sheet. Add the garlic cloves to the baking sheet.2 red bell peppers, 4 garlic cloves
- Broil until the skins are charred and blackened, up to 20 minutes.
- Immediately place the hot peppers in a bowl and cover with plastic wrap for 10 minutes. The steam will loosen the skin. Peel off the charred skins and discard.
- Peel the garlic and set them aside.
- In a food processor, blend the tahini and the lemon juice for 1 minute. Scrape the sides and blend again. This whips the tahini, ensuring the hummus is light and fluffy.½ cup tahini, ⅓ cup lemon juice
- Add the peeled roasted garlic, olive oil, cumin, smoked paprika, and salt. Process for 30 seconds.½ teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon salt, 2 tablespoons extra virgin olive oil
- Add the roasted peppers and chickpeas. Process for 2 minutes until completely smooth.1 15 ounce can chickpeas
- If the hummus is too thick, add the reserved aquafaba (chickpea liquid) one tablespoon at a time while the processor is running until it reaches a velvety, scoopable consistency.
- Taste and adjust salt and lemon. Transfer to a bowl, swirl with the back of a spoon, and finish with a drizzle of olive oil and a pinch of smoked paprika.
Notes
The broil: Don't pull the peppers before the skins are fully blackened. The char is what creates the depth of flavor. If your broiler runs cool, it may take up to 25 minutes.
The tahini step: Blending tahini and lemon juice first, before anything else, is the technique that makes this hummus silky rather than grainy. Don't skip it.
Aquafaba vs. water: Aquafaba (the reserved chickpea liquid) creates a lighter, silkier texture than water. If you've already discarded it, cold water works; add it tablespoon by tablespoon just the same.
Storage: Refrigerate in an airtight container for up to 7 days. Flavor deepens overnight. Bring to room temperature and stir before serving.
Jarred shortcut: Swap 2 fresh peppers for ¾ cup drained jarred roasted red peppers to save time. The hummus will be milder but still very good.
Nutrition
Calories: 532kcal | Carbohydrates: 25g | Protein: 12g | Fat: 46g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 22g | Sodium: 611mg | Potassium: 614mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4022IU | Vitamin C: 172mg | Calcium: 113mg | Iron: 4mg
