Roasted Red Pepper Hummus

Name: Roasted Red Pepper Hummus
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1½ cans (15 oz each) (780 g) Canned chickpeas (garbanzo beans), drained and rinsed, drained, rinsed thoroughly under cold water; ¾ cup (180 g) Roasted red bell peppers, jarred or fresh, drained, patted dry, roughly chopped; ⅓ cup (100 g) Tahini (sesame paste), at room temperature, stirred if oil has separated; 3 tablespoons (45 ml) Fresh lemon juice; 2 cloves (12 g) Garlic, minced, minced; 2 tablespoons (30 ml) Extra-virgin olive oil; ½ teaspoon (2½ g) Ground cumin; to taste Sea salt; ⅛ teaspoon (½ g) Cayenne pepper (optional); 2 tablespoons (30 ml) Water, cold (optional)

From the MyKitchenBank Kitchen

Silky, vibrant hummus made with roasted red peppers, creamy tahini, and bright lemon juice. This Middle Eastern dip is naturally vegan and perfect for entertaining. The peppers give it a gentle sweetness and stunning color, while garlic and cumin add depth. Serve with pita, vegetables, or use as a spread.

Prep: 10 min
Cook: —
Total: 10 min
Makes: About 2 cups (480 ml)

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Steps

Before you start

Drain and rinse canned chickpeas thoroughly under cold water
Have all ingredients measured and ready before blending
If using jarred roasted red peppers, drain them well and pat dry with paper towels

1
Combine main ingredients
- In a food processor, combine the drained chickpeas, chopped roasted red peppers, tahini, minced garlic, lemon juice, olive oil, cumin, and sea salt.
- Process until roughly combined, about 10 seconds.
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Tip: Don't overmix at this stage—you want the flavors to blend smoothly in the next step.
2
Blend to silky consistency
- Blend on medium-high speed for 2–3 minutes, scraping down the sides of the bowl halfway through, until the hummus is completely smooth and creamy.
- The mixture will go from grainy to velvety.
- If it seems too thick, add 1 tablespoon of water at a time and blend briefly until you reach a dippable consistency—it should hold a peak but spread easily with a spoon.
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Ready when: Hummus is completely smooth, creamy, and no graininess remains; consistency resembles soft pudding
Tip: Stop and scrape the bowl to prevent unblended chunks from hiding at the bottom. If tahini is cold or stiff, the mixture will be harder to smooth—let it come to room temperature first.
3
Taste and adjust
- Taste the hummus.
- Add more salt if needed, or a squeeze of fresh lemon juice for extra brightness.
- For a subtle heat, stir in the optional cayenne pepper, a pinch at a time.
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Tip: Start with less salt and add gradually—it's easier to add more seasoning than to fix an over-salted batch.
4
Transfer and serve
- Transfer the hummus to a serving bowl.
- Drizzle with a little extra olive oil and, if desired, sprinkle with a pinch of cumin or cayenne and fresh herbs like parsley or cilantro.
- Serve at room temperature with pita chips, fresh vegetables (carrots, cucumber, bell pepper), or crusty bread.
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Tip: A drizzle of quality olive oil and a sprinkle of sumac or paprika make the presentation restaurant-worthy.

Good to know

Tips

Tahini can separate with oil rising to the top—stir it well or even whisk before measuring. Cold tahini will make the hummus harder to blend; warm it slightly or ensure it's at room temperature.
The roasted peppers are crucial to the flavor and color; don't skip draining and patting them dry, or the hummus will become watery and lose its bright hue.
For ultra-silky hummus, peel the skins from the cooked chickpeas by rubbing them gently under running water. This extra step removes any grainy texture, but it's optional and time-consuming.
Taste as you go when adding salt and lemon juice. The flavors develop and harmonize as the hummus sits, so don't over-season initially.

Make ahead

Hummus tastes even better a few hours after making, once flavors meld. Prepare up to 2 days ahead and refrigerate in an airtight container.

Storage & reheating

Store in an airtight container in the refrigerator for up to 5 days. To reheat or refresh, let it come to room temperature for 15 minutes, then stir gently and drizzle with olive oil. Hummus can be frozen for up to 3 months; thaw in the refrigerator and stir well before serving.

Substitutions

Roasted red bell peppers, jarred or fresh → 1 fresh red bell pepper, roasted at home over a gas flame or under a broiler until charred, then peeled. Roasting fresh peppers intensifies their flavor and gives a homemade touch; allow extra time for cooling and peeling.
Tahini (sesame paste) → Almond butter or sunflower seed butter. Substitutes are creamier and slightly sweeter; you may need 1–2 tablespoons less since they're richer than tahini. The flavor will be milder and less authentically Middle Eastern.
Canned chickpeas (garbanzo beans), drained and rinsed → White beans or cannellini beans. White beans yield a milder, slightly creamier hummus but lack the traditional chickpea flavor and earthiness.
Fresh lemon juice → Lime juice or white wine vinegar. Lime creates a different bright note; vinegar adds tang but less fruitiness. Use the same amount or adjust to taste.