Roasted Red Pepper Hummus

Total Time:
1 hr 5 min
30 min
30 min
5 min

4 servings

  • 1 red bell pepper or 1 roasted red pepper (from jar)
  • One 15-ounce can chickpeas
  • 3 tablespoons tahini
  • 4 basil leaves, plus for garnish
  • 2 cloves garlic
  • Juice of 1 lemon
  • Pinch chili powder
  • 3 to 4 tablespoons extra-virgin olive oil or the oil from the roasted red pepper jar, plus for garnish
  • Salt and pepper
  • Pita chips and crudites, for serving
  • Set the red pepper over a gas burner on high and rotate with tongs until blackened on all sides, about 5 minutes. Transfer the pepper to a bowl, cover with a dish towel, and set aside to steam for a couple of minutes. Rub the pepper with paper towels to remove the skindon't worry if bits of skin remain; they'll lend some charred flavor. Stem and seed the pepper, and then roughly chop. (If using a jarred pepper, simply stem, seed and chop.)

  • In a food processor, combine the chickpeas, tahini, basil, garlic, lemon juice and chili powder. Process until combined. With the motor running, drizzle in oil and then slowly add water (about 1/4 cup) until the desired consistency is reached; bear in mind that the hummus will thicken in the refrigerator. Season with salt and pepper, and chill before serving to let the flavors meld.

  • Garnish the hummus with a basil sprig, and drizzle with olive oil. Serve with pita chips and crudites.

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    Recipe courtesy of Amy Finley