Description
This Roasted Red Pepper Hummus is a creamy, flavorful dip that combines chickpeas with roasted red bell peppers and a blend of spices like sumac, cumin, and cayenne. Perfectly smooth and rich, it makes a delightful appetizer or snack served with pita, chips, or fresh vegetables.
Ingredients
Hummus
- 2 (15-oz) cans chickpeas, well-drained
- 1/4 cup freshly squeezed lemon juice (from 2 lemons)
- 1/4 cup sesame tahini, well-stirred
- 2/3 cup jarred roasted red bell peppers, drained and patted dry, roughly chopped
- 2 cloves garlic, roughly chopped
- 3/4 teaspoon sumac (optional but recommended)
- Heaping ¼ teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon sugar
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
Garnish (Optional)
- 2 tablespoons pine nuts, toasted
- Additional sumac for sprinkling
Instructions
- Prepare the ingredients: Gather all the ingredients including chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, spices, and olive oil. Make sure the roasted peppers are drained well and patted dry to avoid excess moisture.
- Combine in food processor: In the bowl of a food processor fitted with the metal blade, add the chickpeas, lemon juice, tahini, roasted red peppers, chopped garlic, sumac, cumin, cayenne pepper, salt, sugar, and olive oil. This combination will form the base flavor and texture of the hummus.
- Process until smooth: Process the mixture for 1 to 2 minutes until it becomes smooth and creamy. The hummus should hold its shape when a spoon is dragged through it, indicating the right consistency. Taste and adjust seasoning if needed by adding more salt, lemon, or spices.
- Transfer and garnish: Spoon the hummus into a serving bowl. Using the back of a spoon, create a shallow well in the center. Drizzle a little extra olive oil into the well, sprinkle some additional sumac on top if using, and garnish with toasted pine nuts for texture and flavor enhancement.
- Serve: Serve the hummus at room temperature with pita bread, pita chips, or fresh crudités such as carrots, cucumbers, and bell pepper strips for dipping.
Notes
- If you prefer a thinner hummus, add a little cold water or more olive oil during processing.
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Watch closely to prevent burning.
- Sumac adds a pleasant tangy flavor but can be omitted or substituted with a squeeze of extra lemon juice if unavailable.
- Use well-drained chickpeas and roasted peppers to avoid watery hummus.
- Leftover hummus can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
