Red Pepper Hummus Recipe

Preheat your oven to 450°F (230°C). Line a baking sheet with foil. Rinse the red bell peppers, dry them, and place whole on the prepared sheet.

Roast the peppers on the top rack for 20–25 minutes, turning every 5–7 minutes so the skin blackens and blisters evenly. Alternatively, you can char them directly over a gas flame or under a broiler.

Remove roasted peppers to a heatproof bowl and cover tightly with plastic wrap or place in a sealed paper or plastic bag. Let steam for 10–15 minutes—this loosens the skin for easy peeling.

Once cool enough to handle, peel away the blistered skin, remove stem, seeds, and white membranes. Pat the pepper flesh dry with paper towels and roughly chop. You should have about 1 to 1 1/4 cups chopped roasted pepper.

If using canned chickpeas: drain and rinse 1 cup chickpeas. For extra-smooth hummus, optionally remove the skins by pinching each chickpea (this adds 10–15 minutes).

In a food processor add the drained chickpeas, 1/4 cup tahini, 2 tablespoons fresh lemon juice, 1 peeled garlic clove, 1/2 teaspoon ground cumin, 3/4 teaspoon fine sea salt, and 1/8 teaspoon ground black pepper.

Pulse to combine, then run the processor while streaming in 2 tablespoons extra-virgin olive oil and 2 tablespoons cold water. Process until smooth and creamy, stopping to scrape down the bowl as needed (about 1–2 minutes). If mixture is too thick, add additional water 1 teaspoon at a time until desired consistency is reached.

Add the roughly chopped roasted red pepper to the food processor with the hummus base.

Blend until the pepper is fully incorporated and the hummus is smooth, scraping down sides once or twice. Taste and adjust seasoning: add up to 1 teaspoon lemon juice for brightness, more salt if needed, and up to 1/4 teaspoon hot smoked paprika or cayenne if you want a touch of heat.

Stir in 1 teaspoon paprika (smoked or sweet) toward the end of blending to preserve its flavor. If you prefer a chunkier texture, pulse a few times rather than fully pureeing.

Transfer the red pepper hummus to a serving bowl, smoothing the top with the back of a spoon and creating a shallow well in the center.

Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle 1/4 teaspoon smoked paprika and the chopped parsley for color. Serve with pita, crackers, or vegetable sticks.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture.