Description
A vibrant and delicious garlic and red pepper hummus with creamy tahini and chickpeas, perfect for dips, spreads, or sauces.
Ingredients
- 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
- 1 cup roasted red peppers (about 2 medium peppers)
- 1/3 cup tahini (sesame paste)
- 3 tablespoons fresh lemon juice (about 1 medium lemon)
- 2 medium garlic cloves
- 3 tablespoons extra-virgin olive oil, plus extra for serving
- 1 teaspoon ground cumin (optional)
- 1/2 teaspoon kosher salt, or to taste
- 2–4 tablespoons reserved chickpea liquid (aquafaba) or cold water / ice water
- Smoked paprika or sumac, chopped parsley for garnish
Instructions
- Preheat the broiler (or 450°F/230°C) if roasting peppers.
- Place whole red peppers on a rimmed baking sheet and broil until charred on all sides (8–12 minutes).
- Transfer to a bowl, cover tightly with plastic wrap for 10 minutes to steam. Peel skins, remove seeds and stems, and chop.
- Roast garlic cloves (if preferred) at 400°F/200°C for 20–25 minutes or use raw garlic.
- In the food processor bowl, combine tahini, lemon juice, and garlic. Process until smooth and slightly whipped (30–60 seconds).
- Add chickpeas, roasted red peppers, olive oil, cumin (if using), and salt. Process until a coarse paste forms.
- Continue blending, adding reserved chickpea liquid or ice water through the feed tube until very smooth (1–2 minutes).
- Taste and adjust seasoning with more salt, lemon, or garlic if needed.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with smoked paprika or sumac and chopped parsley.
- Serve with pita, vegetables, or use as a sandwich spread.
Notes
For ultra-smooth hummus, peel chickpeas after draining. You can substitute tahini with yogurt for a creamier texture. Adjust garlic for a milder taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean