Roasted Red Pepper Hummus Recipe
Fire-roasted red peppers whipped with chickpeas, tahini, and lemon into smoky, sunset-colored glory that puts the bubbly old tubs of Sam’s Club hummus your aunt survives on to absolute shame. To the bog of eternal stench with that crap FR. This comes together in about 30 minutes, and good luck making it last past dinner.
Servings: 3.5 cups
Calories: 553kcal
Cost: $8.50
Equipment
- Blender (optional)
Ingredients
- 2 red bell peppers
- ½ teaspoon ground cumin
- 1 teaspoon Aleppo pepper flakes (or smoked paprika)
- 15 oz canned chickpeas drained
- 1 teaspoon garlic minced
- 3 tablespoons lemon juice
- ½ cup tahini paste
- ⅓ cup extra virgin olive oil
- 1 tablespoons water
- 1 ½ teaspoons salt or to taste
Optional Garnishes:
- ½ teaspoon Aleppo pepper flakes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped parsley
Instructions
- Place the red bell peppers directly over medium-high heat on a gas burner, or under a broiler set to high, turning occasionally with tongs until the skin is completely charred and blistered on all sides, 8-10 minutes total. Transfer to a bowl, cover tightly, and let steam for 15 minutes.
- Once cooled, peel away and discard the charred skin, remove the stems and seeds, and roughly chop the flesh.
- Finely mince 2 tablespoons of roasted red pepper to use as a garnish when serving, and set it aside for now.
- Transfer the rest of the roasted pepper to a food processor or high speed blender along with the cumin, Aleppo pepper flakes, drained chickpeas, garlic, lemon juice, tahini, olive oil and water. Process for about 2 minutes, scraping down the sides of the blender jar occasionally until smooth.
- Salt to taste and continue to blend just to distribute the salt.
- Transfer to a serving bowl and top with a drizzle of olive oil, a scattering of the previously minced red peppers, a sprinkle of Aleppo pepper flakes, and chopped parsley.
Notes
🔥 Char-lie's Angels
Resist the urge to pull the peppers off early while patches of red still show. Blacken just about every inch of skin instead, since that char is where the flavor comes from, and it peels right off in the next step. 💨 The Steam Team
Covering the hot peppers traps steam that lifts the skin off the flesh underneath. Be patient! A few minutes covered, and the skin slides right off under your fingers.
Resist the urge to pull the peppers off early while patches of red still show. Blacken just about every inch of skin instead, since that char is where the flavor comes from, and it peels right off in the next step. 💨 The Steam Team
Covering the hot peppers traps steam that lifts the skin off the flesh underneath. Be patient! A few minutes covered, and the skin slides right off under your fingers.
Nutrition
Calories: 553kcal | Carbohydrates: 30g | Protein: 13g | Fat: 46g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 25g | Sodium: 1365mg | Potassium: 521mg | Fiber: 9g | Sugar: 3g | Vitamin A: 2525IU | Vitamin C: 95mg | Calcium: 106mg | Iron: 4mg