Save Recipe Print
Total:
1 hr
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

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.)

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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Roasted Red Peppers

Recipe courtesy of Ina Garten

Bowtie Pasta with Tomato and Roasted Red Pepper Sauce

Recipe courtesy of Food Network Kitchen

Fettuccine with Creamy Red Pepper-Feta Sauce

Recipe courtesy of Ellie Krieger

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes

Recipe courtesy of Giada De Laurentiis

Fresh Corn Casserole with Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

Roasted Red Pepper Hummus

Recipe courtesy of Cafe Nooner

Roasted Red Pepper Hummus

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories