Easy Roasted Red Pepper Hummus Recipe

Cut the red bell peppers into large flat pieces.

Place the peppers skin-side up on a baking sheet.

Broil the peppers until the skin has charred.

Transfer the roasted peppers to a dish with a lid or a food-safe bag and set aside to steam.

In a food processor, combine lemon juice and homemade tahini.

Process the lemon juice and tahini for one minute.

Scrape the sides and bottom of the bowl, then process again to whip the tahini.

Add olive oil, minced garlic, ground cumin, cayenne pepper, and salt to the tahini mixture.

Process again, scraping the sides and bottom of the bowl as needed.

Add a whole can of chickpeas in two batches, processing until thick and smooth after each addition.

Peel away the blackened and charred skin from the roasted peppers, reserving 1 to 2 pieces for garnish.

Roughly chop the remaining roasted peppers and add them to the food processor.

Process until the mixture is very smooth.

Chop the reserved peppers into small pieces.

Scrape the hummus onto a dish, make a small well in the middle, and top with the chopped peppers.

Equipment Needed

Spice Level:

Dietary

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