green.recipes

Roasted Red Pepper Hummus

Soft-cooked chickpeas and charred sweet red peppers blend into a silky, blush-colored dip with a gentle smoky sweetness.

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Smooth blush-red pepper hummus in a shallow bowl with an olive oil drizzle, pul biber and chopped parsley, AI-generated imageAI-generated image
At a glance
  • 250 gred bell peppers
  • 125 gdried chickpeas
  • 80 gtahini
  • 45 glemon juice
  • 20 gextra virgin olive oil
Serves 4

Hummus is a chickpea and tahini dip eaten across the eastern Mediterranean, usually as part of a meze spread with warm flatbread, olives, pickles and raw vegetables. Adding roasted red peppers is a popular modern twist that suits the region's love of peppers and olive oil.

This version starts with dried chickpeas, soaked in the refrigerator overnight and simmered with a little baking soda until they collapse when pressed. Soft chickpeas, blended while still warm, are the key to a smooth texture.

Fresh peppers are roasted until blackened, steamed and peeled, which gives a sweeter, smokier flavor than most jarred peppers. Ice water whipped into the tahini keeps the dip pale and light. Plan on an overnight soak before cooking.

Roasted Red Pepper Hummus

Formula & Method
Servings
4
Units
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Ingredients

Chickpeas

Roasted peppers

Hummus

To serve

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Preparation

  1. Step 01

    The day before, put the chickpeas in a large bowl and cover with at least 5 cm (2 in) of cold water. Cover and soak in the refrigerator at 4 C (40 F) for 8 to 12 hours. Never soak at room temperature.

  2. Step 02

    Drain the chickpeas and rinse well under cold running water. Tip them into a medium saucepan with the baking soda and cover with about 1 liter (4 cups) of fresh cold water.

  3. Step 0360 min

    Bring to a boil over high heat, skim off any foam, then lower to a steady simmer. Cook partly covered for 45 to 60 minutes. They are done when a chickpea mashes to a paste with no resistance when pressed between your fingers, and the skins are loosening. Add hot water if the level drops below the chickpeas.

  4. Step 04

    While the chickpeas cook, heat the oven to 230 C (450 F), or 210 C fan (410 F). Rub the peppers with the roasting oil and set them on a baking tray.

  5. Step 0540 min

    Roast the peppers for 30 to 40 minutes, turning them every 10 minutes, until the skins are blistered and blackened in places and the flesh has collapsed.

  6. Step 0615 min

    Move the hot peppers to a bowl and cover tightly with a plate or cling film. Leave for 15 minutes so the steam loosens the skins.

  7. Step 07

    Peel off the skins, then pull out the stems and seeds. Do not rinse the peppers, as this washes away flavor. Pat them dry with paper towel and keep the flesh, about 125 to 150 g (4.5 to 5 oz) from the 250 g (9 oz) of raw peppers.

  8. Step 08

    Reserve about 60 g (1/4 cup) of the chickpea cooking liquid, then drain the chickpeas in a colander. Leave them to steam for a minute but use them while still warm.

  9. Step 096 min

    Put the garlic and lemon juice in the food processor and leave for 5 minutes to soften the raw garlic bite. Add the tahini and salt and process for 1 minute, scraping down the sides, until thick and pale.

  10. Step 101 min

    With the motor running, pour in the ice-cold water. Process for 1 minute until the mixture turns lighter and creamy.

  11. Step 114 min

    Add the warm chickpeas, roasted peppers, cumin and blending oil. Process for 3 to 4 minutes, scraping down twice, until completely smooth with no visible bits of skin. If it is stiff, add the reserved cooking liquid 1 tablespoon at a time until it is soft and spreadable.

  12. Step 12

    Taste and adjust with a pinch more salt or a little more lemon juice. Spoon into a shallow bowl and make a swirl in the surface with the back of a spoon.

  13. Step 13

    Drizzle with the serving oil, then scatter over the pul biber and parsley. Serve at room temperature with warm flatbread and raw vegetables.

Kitchen notes

  • Cool leftovers quickly and refrigerate within 2 hours of making. Keep in a covered container in the refrigerator at 4 C (40 F) or below and eat within 4 days.
  • The hummus firms up when chilled. Stir in a teaspoon of warm water and let it sit at room temperature for 20 minutes before serving.
  • To use canned chickpeas instead, drain and rinse 300 g (10.5 oz) of drained chickpeas, simmer them in water with the baking soda for 15 minutes, then drain and continue from the blending step. Check the label of canned chickpeas for added salt and adjust the salt in the recipe to taste.
  • If you prefer jarred roasted peppers, drain them well and pat dry. Use about 125 to 150 g (4.5 to 5 oz) and skip the roasting steps.
  • Dietary notes: the base hummus is vegan, dairy-free and contains no gluten ingredients or tree nuts, but it does contain sesame (tahini). These points apply only to the hummus as written, not to optional toppings or what you serve with it. Regular flatbread and pita contain gluten, so for a gluten-free meal serve with gluten-free bread or raw vegetable sticks such as cucumber, carrot and celery.
  • Variations: add 1 g smoked paprika for a deeper flavor, or top with toasted pumpkin seeds for crunch. If you top with toasted walnuts or pine nuts, note that these add tree nuts or nuts and are not suitable for guests avoiding them.

Diet and allergens

Suitable for: Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free.

Contains: sesame.

Labels come from the ingredient list by fixed rules. If you cook for someone with an allergy, check the labels of packaged ingredients such as stock, spice blends, tahini and bread, since brands differ. How labels work.

Frequently asked questions

Why is my hummus grainy?

The chickpeas were most likely undercooked or left to cool before blending. Cook them until they mash to a paste, blend while warm, and process for a full 3 to 4 minutes.

Do I need to peel the chickpeas?

No. Cooking with baking soda softens the skins so they blend away, and the ice water and long blending give a smooth result.

Can I make it without tahini?

Tahini gives the dip its classic taste and creamy body, so the result will be quite different without it. Use the full amount for this recipe.

Why are the peppers not rinsed after peeling?

Rinsing washes away the smoky juices that cling to the flesh. Peel them carefully and pat dry with paper towel instead.

Is this hummus gluten-free and nut-free?

The hummus itself has no gluten ingredients or nuts, but it contains sesame. Serve it with gluten-free bread or vegetables, and skip walnut or pine nut toppings if you need to avoid nuts.

References and sources

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