Spicy Marinated Peppers Recipe

Prepare chickpeas

If you prefer a silkier hummus, peel a few chickpeas by gently pinching between thumb and forefinger and discarding skins. This step is optional but improves texture.

In a food processor, combine drained chickpeas, tahini, lemon juice, garlic, cumin, and salt. Pulse to combine until coarse.

With the processor running, stream in 2 tablespoons olive oil and 2 tablespoons cold water. Continue processing until smooth and creamy. If the hummus is too thick, add up to 1–2 tablespoons more cold water or olive oil to reach desired consistency.

Taste and adjust seasoning with additional salt or lemon juice if needed. Transfer hummus to a serving bowl and smooth the top with the back of a spoon to create a shallow well in the center for the peppers.

Drain the jarred piquillo peppers well and gently pat them dry with paper towels to remove excess liquid so the marinade clings.

In a medium bowl, whisk together 1/4 cup extra-virgin olive oil, lemon zest, lemon juice, red wine vinegar, smoked paprika, red pepper flakes, minced shallot, sea salt, and black pepper until combined.

Add the drained piquillo peppers and torn basil leaves to the marinade. Toss gently with a spoon or using gloved hands so peppers remain intact and are evenly coated.

Cover the bowl and let the peppers marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours for more pronounced flavor. If refrigerated, bring back to room temperature for 15 minutes before serving.

Spoon the marinated peppers over the hummus, arranging some whole and some halved to create texture. Pour any remaining marinade over the top to flavor the hummus rim.

Drizzle 2 tablespoons extra-virgin olive oil over the hummus surface, dust lightly with 1/4 teaspoon smoked paprika, and scatter the reserved basil leaves as garnish.

Serve immediately with warm pita, flatbread, or raw vegetables. Leftover marinated peppers keep in an airtight container in the refrigerator for up to 3 days; hummus keeps for 4–5 days.