Introduction
Roasted red pepper hummus is a delicious and versatile dip that can be enjoyed on countless occasions. With its rich flavors and creamy texture, this recipe combines the smokiness of roasted bell peppers with the nuttiness of tahini, making it a favorite for parties, picnics, or as a tasty snack. Whether you serve it with pita, fresh veggies, or enjoy it on its own, this hummus is sure to impress.
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
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Yield
Approximately 4 cups
Enjoy crafting this delicious roasted red pepper hummus, perfect for any gathering or as a wholesome treat for yourself!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to broil. This high heat will help char the peppers.
Step 2: Prepare the Baking Sheet
Line a baking sheet with foil for easy cleanup after broiling the peppers.
Step 3: Broil the Peppers
Place the halved red bell peppers cut-side down on the baking sheet. Broil for 15-25 minutes, or until the skins are blackened and the peppers are very soft.
Step 4: Steam the Peppers
Remove the baking sheet from the oven and transfer the broiled peppers to a bowl. Cover the bowl with plastic wrap or a lid for about 15 minutes to allow them to steam.
Step 5: Peel the Peppers
After steaming, carefully peel away the skin from the peppers. This will be easier as the skin will have softened.
Step 6: Dice and Chop
Dice one of the peeled peppers to use as a garnish and set it aside. Roughly chop the remaining peppers to prepare for blending.
Step 7: Blend Lemon Juice and Tahini
In a food processor, combine the lemon juice and tahini. Process until a smooth paste forms. Make sure to scrape down the sides as needed to ensure everything is well mixed.
Step 8: Add Remaining Ingredients
To the tahini mixture, add olive oil, ice water, kosher salt, ground cumin, and smoked paprika. Process until everything is well combined, again scraping down the sides as needed.
Step 9: Add Chickpeas and Roasted Peppers
Add the rinsed and drained chickpeas along with the roughly chopped roasted red peppers to the processor. Process for 2 minutes or longer, until the mixture is very smooth and silky. Taste and adjust the flavor with additional tahini or salt if necessary.
Step 10: Serve
Transfer the mixture to a serving bowl. Swirl the top for presentation and garnish with the reserved diced red pepper, a drizzle of olive oil, and a sprinkle of smoked paprika.
Notes
Note 1: Choosing Peppers
Select firm, shiny red bell peppers for the best flavor and texture.
Note 2: Tahini Consistency
If the tahini is too thick, adding a bit more ice water can help achieve the desired creaminess.
Note 3: Storage
This dish can be stored in an airtight container in the refrigerator for up to one week.
Note 4: Serving Suggestions
This mixture is great as a dip with pita bread, vegetables, or can be used as a spread in sandwiches and wraps.
Cook techniques
Broiling Peppers
Broiling peppers enhances their sweetness and flavor by charring the skin, giving a smoky taste. Always keep an eye on them as they can burn quickly.
Steaming Peppers
After broiling, covering the peppers in a bowl allows them to steam, making the skin easier to peel off. This step is essential for achieving a smooth texture in the final dish.
Using a Food Processor
A food processor is key for achieving a smooth and creamy consistency, especially when blending tahini, chickpeas, and roasted peppers. Don’t forget to scrape the sides as needed to ensure everything is well mixed.
Garnishing
Garnishing with diced roasted peppers and a drizzle of olive oil adds visual appeal and enhances the overall flavor profile of the dish.
Adjusting Texture and Flavor
Feel free to adjust the texture and flavor by adding more tahini or salt according to your taste preferences. A smooth, silky dip can be achieved by blending longer.
FAQ
Can I use other types of peppers instead of red bell peppers?
Yes, but red bell peppers offer the best sweetness and flavor for this dish. Other types will change the taste profile.
What can I use instead of tahini?
You can substitute tahini with sunflower seed butter or Greek yogurt for a different flavor, though it will alter the dish’s character.
How long can I store the final dip?
The dip can be stored in an airtight container in the refrigerator for up to a week.
Can I make this dip ahead of time?
Yes, you can make the dip a day in advance. Just give it a good stir before serving.
What can I serve with this dip?
This dip is delicious with pita bread, vegetable sticks, or as a spread on sandwiches and wraps.
Conclusion
This creamy roasted red pepper and chickpea spread is not only delicious but also nutritious, combining the vibrant flavors of roasted peppers with the hearty goodness of chickpeas. It makes a great dip for gatherings or a flavorful spread for sandwiches, showcasing the perfect balance of tangy, smoky, and nutty notes.
More recipes suggestions and combination
Roasted Pepper Hummus
Combine the roasted peppers with traditional hummus ingredients like garlic and tahini for a smoky twist on classic hummus.
Chickpea Salad
Mix the chickpeas with diced cucumbers, tomatoes, red onion, and a light lemon vinaigrette for a refreshing salad.
Stuffed Bell Peppers
Use the roasted peppers as vessels for a mixture of quinoa, black beans, corn, and spices, then bake until heated through.
Vegetable Wraps
Spread the chickpea and roasted pepper mixture on a whole-grain wrap and add fresh veggies and greens for a nutritious meal.
Dip with Pita Chips
Serve the spread with warm pita chips or fresh vegetable sticks for an easy and healthy appetizer.
