Roasted Red Pepper Hummus

  • Level: Intermediate
  • Total: 1 hr (includes chilling time)
  • Active: 30 min
  • Yield: 4 servings
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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 

Pita chips and crudites, for serving


  1. 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 skin¿don'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.)
  2. 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.
  3. Garnish the hummus with a basil sprig, and drizzle with olive oil. Serve with pita chips and crudites.
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