Red Pepper Hummus Recipe
feta, celery, carrots, crispy chickpeas, pita
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Ingredients
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Hummus Base
Crispy Chickpea Topping
Garnish & Accompaniments
Method
Hummus Base
- 1
Prepare chickpeas
If using canned chickpeas, drain and rinse. For a smoother hummus, remove and discard loose skins by gently rubbing chickpeas between your fingers or soaking briefly and pinching skins off. Reserve 3 tablespoons of the drained liquid (aquafaba) if you removed liquid — otherwise use cold water.
- 2
Blend base
In a food processor, combine the drained chickpeas (2 cups), roasted red peppers (1 cup), tahini (1/2 cup), lemon juice (3 tbs), garlic (2 cloves), olive oil (3 tbs), ground cumin (1 tsp), smoked paprika (1/2 tsp), and kosher salt (1 tsp). Process until mixture is coarse.
- 3
Adjust texture
With the processor running, add the reserved aquafaba or cold water (3 tbs) a tablespoon at a time until the hummus is smooth and spreadable. Stop and scrape down the bowl as needed. Taste and adjust salt, lemon, or smoked paprika to preference.
- 4
Chill (optional)
Transfer hummus to a serving bowl, cover, and chill for 30 minutes if time allows — chilling helps flavors meld. Stir briefly before serving.
Crispy Chickpea Topping
- 5
Preheat and dry
Preheat oven to 425°F (220°C). Pat the extra 1 cup of drained chickpeas very dry with paper towels; remove any loose skins for crisper results.
- 6
Season
Toss the dried chickpeas with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon kosher salt until evenly coated.
- 7
Roast
Spread chickpeas in a single layer on a rimmed baking sheet. Roast for 20–30 minutes, shaking the pan or stirring every 8–10 minutes, until deeply golden and crisp. Watch closely last 5 minutes to avoid burning. Remove from oven and let cool — they will crisp further as they cool.
Assembly & Garnish
- 8
Plate hummus
Spoon the roasted red pepper hummus into a shallow serving bowl. Using the back of a spoon, create a shallow well in the center.
- 9
Add toppings
Drizzle 1 tablespoon extra-virgin olive oil over the hummus. Sprinkle the cooled crispy chickpeas evenly across the top. Scatter crumbled feta (1/2 cup) over the hummus and top with chopped parsley (1 tbs) if using.
- 10
- 11
Storage
Store leftover hummus in an airtight container in the refrigerator for up to 4 days. Keep crispy chickpeas separate at room temperature in an airtight container for up to 2 days to preserve crunch; re-crisp in a 350°F (175°C) oven for 5–7 minutes if needed.