Roasted Red Pepper Hummus Recipe

Prepare chickpeas

If time allows, remove loose skins from chickpeas by rubbing between your hands or pinching — this yields a silkier hummus. Rinse and drain well.

Blend base ingredients

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic cloves, ground cumin, and kosher salt. Process until coarsely combined, about 30–45 seconds, scraping down the bowl as needed.

While the processor runs, drizzle in 3 tablespoons olive oil and 2 tablespoons cold water in a steady stream. Continue processing until very smooth and creamy, 1–2 minutes. Taste and adjust salt, lemon, or garlic as desired.

If using jarred roasted peppers, thoroughly drain them and pat dry with paper towels. If using fresh-roasted peppers, remove skins, stems, and seeds, then roughly chop.

Add the roasted red peppers to the food processor with the hummus base. Pulse to incorporate, then process continuously until the hummus takes on a smooth, uniform red color and texture, about 45–60 seconds. If mixture seems too thick, add up to 1–2 tablespoons water or olive oil to reach desired consistency.

Transfer hummus to a shallow serving bowl, using the back of a spoon to create a slight well in the center for toppings.

Drizzle 2 tablespoons extra-virgin olive oil over the hummus. Sprinkle smoked paprika and freshly ground black pepper evenly on top.

Crumble the feta over the center of the hummus or scatter it across the surface. Sprinkle finely chopped parsley and toasted pine nuts (if using). Finish with a light grating of lemon zest for brightness, if desired.

Preheat oven

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prep lavash

Brush both sides of each lavash sheet lightly with 2 tablespoons olive oil total (about 1 tablespoon per sheet). Stack and cut each sheet into triangles or squares (about 2–3 inch pieces) using a sharp knife or pizza cutter.

Season lavash

Arrange the lavash pieces in a single layer on the prepared sheet. Sprinkle sea salt and sumac or za'atar (if using) evenly over the pieces.

Bake

Bake until crisp and lightly golden at the edges, about 8–12 minutes, rotating the pan halfway through. Watch closely — lavash chips brown quickly. Remove and cool completely; they will crisp further as they cool.

Serve lavash chips alongside the hummus for dipping.