Red Pepper Hummus Recipe
Red Pepper Hummus Served With Pita Bread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hummus Base
Roasted Red Peppers
Serving
Method
Roasting Red Peppers
- 1
Roast the Peppers
Preheat your oven to 450°F (232°C). Cut the red bell peppers in half and remove the seeds. Place them cut side down on a baking sheet lined with parchment paper.
- 2
Bake
Bake in the preheated oven for about 20-25 minutes until the skins are blistered and blackened.
- 3
Cool and Peel
Remove from the oven, cover with a kitchen towel, and let them sit for about 10 minutes to steam. This will help loosen the skins. Carefully peel the skins off and set the roasted peppers aside.
Making Hummus
- 4
Combine Ingredients
In a food processor, combine the canned chickpeas, tahini, garlic clove, lemon juice, olive oil, ground cumin, salt, and water.
- 5
Blend Until Smooth
Process the mixture until it is smooth and creamy, scraping down the sides as needed. If the hummus is too thick, you can add more water, one tablespoon at a time, until desired consistency is reached.
- 6
Add Roasted Peppers
Add the roasted red peppers to the hummus mixture in the food processor. Blend again until the peppers are fully incorporated and the hummus is a vibrant red color.
- 7
Serving
- 8
Prepare Pita
While the hummus is being made, warm the pita bread in a dry skillet for about 1-2 minutes on each side until soft and slightly toasted.
- 9
Serve
Transfer the red pepper hummus to a serving bowl. Drizzle with olive oil and sprinkle paprika over the top for garnish. Serve with warm pita bread.