Ingredients
Vegetables
- 2 red bell peppers, seeded and cut into 1-inch strips
- 1 jalapeno pepper, seeded and sliced in half lengthwise (optional)
- 2 to 4 garlic cloves, chopped
Legumes
- 2 cups cooked chickpeas (canned chickpeas are fine, drained and rinsed)
Condiments and Seasonings
- 5 tbsp tahini paste
- 1 to 2 tsp sumac
- 1/2 tsp to 1 tsp smoked paprika, adjust to your liking
- 1 lemon, juice of
- extra virgin olive oil, for roasting and drizzling
- salt, to taste
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C). This step can be skipped if you choose to use jarred roasted red peppers and jalapeno instead.
- Roast the Peppers: Place the red bell pepper strips and jalapeno halves in a small baking dish or cast-iron skillet. Drizzle generously with extra virgin olive oil. Bake in the preheated oven for 15 to 20 minutes, turning the peppers halfway through, until they are tender and well-charred. Remove from the oven and allow to cool, then drain off excess oil.
- Blend the Ingredients: In a food processor fitted with an S-blade, combine the roasted red bell pepper strips from one bell pepper, the jalapeno, chickpeas, chopped garlic, tahini paste, sumac, smoked paprika, and lemon juice. Drizzle in a little extra virgin olive oil. Process until the mixture reaches your desired creamy paste consistency. Taste and adjust seasoning if necessary, then process again to combine thoroughly.
- Serve: Transfer the hummus to a serving dish and create swoops and swirls on the surface. Mince the remaining pepper strips and sprinkle them over the top. Drizzle with extra virgin olive oil and garnish with a pinch of paprika or sumac if desired. Serve with warm pita bread and sliced vegetables for dipping.
Notes
- You can omit the jalapeno if you prefer a milder hummus.
- Adjust the amount of smoked paprika and sumac to suit your taste preferences.
- Using jarred roasted red peppers can save time, but roasting fresh peppers adds a more vibrant flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If you find the hummus too thick, add a little water or extra olive oil to reach your desired consistency.
- For a smoother texture, peel the skins off the roasted peppers before blending.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dip
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
