This sweet, savory, and smoky roasted red pepper hummus requires a simple process, roasted red bell peppers, chickpeas, tahini, and a few aromatics. Enjoy this delicious dip with practically anything.
Add all the ingredients to a blender. Process until smooth. Scrape the sides of the bowl and blend again. Optionally, add a bit of chickpea liquid or a few ice cubes to make it smoother.
Taste test and adjust the seasoning if needed. Then, transfer the red pepper hummus to a serving dish and top it with olive oil and, if wanted, a few slices of red pepper.
Notes
To store: Keep in the fridge in an airtight container for up to a week. Alternatively, freeze it in an airtight container for up to 3 months and thaw it in the refrigerator overnight.Sourcing: Tahini can be found online or in Middle Eastern stores. Alternatively, you can make it at home using white sesame seeds.To cook dry chickpeas: Soak the dried chickpeas in cold water overnight with 1/4 teaspoon baking soda per cup to soften. Drain, rinse, and cook in a large pot with water until mushy (1.5 to 2 hours). Skim away any foam that appears on the surface while cooking. For more details, check cooking chickpeas here!To roast red peppers: Roast the peppers in the oven at 400°F/ 205°C for about 30-40 minutes until the outsides are roasted and slightly charred. Steam them in a covered bowl for 10 minutes to peel easily. For more details, check the post on how to roast peppers.Check the blog post for serving recommendations!