Introduction
This roasted red pepper and chickpea dip is a delicious and nutritious addition to any meal or gathering. With its creamy texture and bold flavors, it’s perfect as a spread, dip, or even a sandwich filler. The combination of roasted red peppers, tahini, and chickpeas creates a rich and satisfying dish that can be enjoyed by everyone.
Detailed Ingredients with measures
3 red bell peppers, halved and seeds removed
¼ cup lemon juice (from 2 lemons)
½ cup tahini
¼ cup olive oil
¼ cup ice water
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
30 ounces canned chickpeas, rinsed and drained (2 cans)
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Yield
Serves 6-8
Instructions
1. Preheat your oven to broil. Line a baking sheet with foil.
2. Place the peppers cut-side down on the baking sheet. Broil the peppers for 15-25 minutes, or until they are blackened and very soft.
3. Transfer the peppers to a bowl, cover, and set aside for 15 minutes. The peppers will steam and become softer to peel.
4. Peel the skin away from the peppers. Small dice one pepper for garnish and set aside. Rough chop the remaining peppers.
5. In a food processor with the S blade, add the lemon juice and tahini. Process, scraping down the sides of the bowl as needed, until a smooth paste forms.
6. Add in the olive oil, ice water, salt, cumin, and smoked paprika. Process until combined, scraping the sides as needed.
7. Add in the chickpeas and roasted red peppers. Process for 2 minutes (or more) until very smooth and silky. Add more tahini and/or salt if needed for taste and texture.
8. Transfer to a bowl, swirl the top, and garnish with reserved red peppers, olive oil, and smoked paprika. Enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to broil and line a baking sheet with foil to prepare for the red bell peppers.
Step 2: Broil the Peppers
Place the halved red bell peppers cut-side down on the lined baking sheet. Broil the peppers for 15-25 minutes, keeping an eye on them until they are blackened and very soft.
Step 3: Steam the Peppers
Once broiling is complete, transfer the peppers to a bowl and cover them. Let them steam for 15 minutes. This will help the skin become easier to peel.
Step 4: Peel the Peppers
After steaming, peel the skin off the peppers. Dice one pepper into small pieces for garnish and set aside, then chop the remaining peppers roughly for blending.
Step 5: Prepare the Tahini Mixture
In a food processor equipped with the S blade, combine the lemon juice and tahini. Process the mixture, scraping down the sides as needed, until you achieve a smooth paste.
Step 6: Add Remaining Ingredients
To the tahini mixture, add the olive oil, ice water, kosher salt, ground cumin, and smoked paprika. Process until everything is combined well, scraping the sides of the bowl as necessary.
Step 7: Incorporate Chickpeas and Peppers
Add the rinsed and drained chickpeas along with the chopped roasted red peppers to the food processor. Blend for 2 minutes or more until the mixture is very smooth and silky. Adjust the taste and texture by adding more tahini and/or salt if necessary.
Step 8: Serve the Hummus
Transfer the blended mixture to a serving bowl. Create a swirl pattern on top, and garnish with the reserved diced red pepper, a drizzle of olive oil, and a sprinkle of smoked paprika. Enjoy your hummus!
Notes
Storage
Store any leftover hummus in an airtight container in the refrigerator for up to one week.
Serving Suggestions
Serve this hummus with pita bread, assorted vegetables, or as a spread on sandwiches.
Customization
Feel free to customize the hummus by adding other spices or ingredients, such as garlic or herbs, to suit your taste.
Vegetarian and Vegan
This recipe is both vegetarian and vegan, making it suitable for a variety of dietary preferences.
Cook techniques
Broiling Peppers
Broiling is a cooking method that uses intense heat from above. It can add a smoky flavor and enhance the sweetness of the peppers by charring the skin. When broiling, ensure the pepper halves are placed cut-side down to achieve even cooking.
Steaming Peppers
After broiling, covering the hot peppers allows them to steam. This process loosens the skin, making it easier to peel. It also helps the peppers become more tender and flavorful.
Processing Ingredients
Using a food processor is essential for achieving a smooth texture. Start with the tahini and lemon juice to create a paste and gradually add other ingredients. Make sure to scrape the sides of the bowl to incorporate all ingredients.
Texture Adjustment
Achieving the desired consistency in dips like this one may require adjustments. If the mixture is too thick, adding more ice water or olive oil can help. For flavor enhancement, additional tahini or salt can be included according to taste.
Garnishing
Once the dip is ready, garnishing adds visual appeal and flavor. Swirling the top with olive oil and sprinkling smoked paprika, along with diced roasted peppers, enhances the presentation.
FAQ
Can I use other types of peppers instead of red bell peppers?
Yes, you can substitute with other peppers like yellow or orange bell peppers, or even poblano peppers for a different flavor profile.
What if I don’t have tahini?
If tahini is unavailable, you can use sunflower seed butter or peanut butter as alternatives, though it will alter the flavor slightly.
How can I store the dip?
The dip can be stored in an airtight container in the refrigerator for up to a week. Make sure to cover the surface with a layer of olive oil to prevent it from drying out.
Can I make this dip ahead of time?
Absolutely! This dip tastes even better after the flavors have had time to meld, making it perfect for meal prep or gatherings.
Can I freeze the dip?
Yes, you can freeze the dip. For best results, store it in a freezer-safe container and consume it within 3 months. Thaw in the refrigerator before serving.
Conclusion
This roasted red pepper and chickpea dip is a flavorful, creamy spread that pairs well with various dishes, making it a versatile addition to your culinary repertoire. With its smoky and tangy notes, it’s perfect for entertaining or as a healthy snack.
More recipes suggestions and combination
Roasted Red Pepper Hummus
Blend roasted red peppers into your classic hummus recipe for an added layer of flavor.
Chickpea Salad
Combine canned chickpeas, diced roasted red peppers, cucumber, red onion, and a lemon-tahini dressing for a refreshing salad.
Stuffed Bell Peppers
Use the roasted red peppers as a filling for quinoa, cheese, and spices, then bake until heated through.
Pasta with Red Pepper Sauce
Blend the roasted peppers into a sauce with olive oil, garlic, and cream to create a rich pasta dish.
Veggie Wraps
Spread the dip on a wrap, add fresh vegetables like spinach and cucumbers, and roll it up for a nutritious lunch.
Spicy Chickpea Tacos
Use the chickpeas in tacos with shredded cabbage and a drizzle of the tahini dressing for a unique twist.
Grilled Veggie Platter
Serve the dip alongside grilled vegetables, such as zucchini and eggplant, for a colorful appetizer.
