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Roasted red pepper hummus

Roasted red pepper hummus

By William Nitisiri
20’ Prep time
0’ Cook time
20’ Total time
163 Calories
3 Serving

Summary

This vibrant roasted red pepper hummus is easy to make, full of flavor, and so much better than anything from a tub—you’ll never go back to the store-bought stuff.
William Nitisiri 0 Followers

Step by Step

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Step 1

In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, sumac (if using), cumin, cayenne pepper, salt, sugar, and olive oil. Process for 1 to 2 minutes, until smooth and creamy. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning, if necessary.
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Step 2

Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with sumac (if using), then garnish with the toasted pine nuts (if using). Serve at room temperature with pita bread, pita chips, or crudités.

Ingredient

  • Cayenne pepper
    Cayenne pepper
    0.12 teaspoon
  • Salt
    Salt
    1 teaspoon
  • Cumin
    Cumin
    0.25 teaspoon
  • Sugar
    Sugar
    0.25 teaspoon
  • Freshly squeezed lemon juice, from 2 lemons
    Freshly squeezed lemon juice, from 2 lemons
    60 cup
  • Cans chickpeas, well-drained
    Cans chickpeas, well-drained
    2 (15-oz)
  • Cloves garlic, roughly chopped
    Cloves garlic, roughly chopped
    2
  • Jarred roasted red bell peppers, drained and patted dry, roughly chopped
    Jarred roasted red bell peppers, drained and patted dry, roughly chopped
    80 cup
  • Sumac, plus more for serving (optional but recommended)
    Sumac, plus more for serving (optional but recommended)
    0.75 teaspoon
  • Pine nuts, toasted, for serving (optional, see note)
    Pine nuts, toasted, for serving (optional, see note)
    2 tablespoons
  • Sesame tahini, well-stirred
    Sesame tahini, well-stirred
    60 cup
  • Extra-virgin olive oil, plus more for drizzling
    Extra-virgin olive oil, plus more for drizzling
    3 tablespoons
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