Name: Roasted Red Pepper Hummus
Prep time: 8 h
Cook time: 40 min
Total time: 8 h 40 min
Cuisine: Mediterranean
Ingredients: 6 ounces dried chickpeas; ¾ teaspoon baking soda; ½ cup tahini; ¼ cup freshly squeezed lemon juice; 4 garlic cloves, roughly chopped; 1 tablespoon extra virgin olive oil; 1 teaspoon ground cumin; 1 to 1 ½ teaspoons smoked paprika; 2 teaspoons Aleppo pepper; Kosher salt, to taste; 1 tablespoon pomegranate molasses; 3 small-medium red bell peppers or jarred red peppers; 1 handful flat-leaf parsley, chopped (optional); Extra virgin olive oil for drizzling

why make this recipe

Roasted Red Pepper Hummus is a delightful twist on the classic hummus. It combines the creamy texture of chickpeas with the sweet, smoky flavor of roasted red peppers. This recipe is not only delicious but also healthy. It’s a fantastic snack, great for parties, or even as a spread on sandwiches. Plus, it’s easy to make and uses simple ingredients!

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how to make Roasted Red Pepper Hummus

Ingredients:

6 ounces dried chickpeas
¾ teaspoon baking soda
½ cup tahini
¼ cup freshly squeezed lemon juice
4 garlic cloves, roughly chopped
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 to 1 ½ teaspoons smoked paprika
2 teaspoons Aleppo pepper
Kosher salt
1 tablespoon pomegranate molasses
3 small-medium red bell peppers or jarred red peppers
1 handful flat-leaf parsley, chopped (optional)
Extra virgin olive oil for drizzling

Directions:

Soak the chickpeas in cold water with ¼ teaspoon of baking soda for 8 hours or overnight. After soaking, drain and rinse the chickpeas.
Cook the chickpeas in 5 cups of water with ½ teaspoon of baking soda. Bring to a boil and then let it simmer for about 30-40 minutes until they are soft. Drain them.
If you are roasting fresh peppers, preheat the oven to 450ºF (230ºC). Roast halved bell peppers until they are charred, about 20-25 minutes. Once done, steam them and peel off the skins.
In a food processor, blend the cooked chickpeas until smooth. Then add tahini, lemon juice, garlic, and olive oil. Blend until everything is mixed well.
Add the roasted peppers, cumin, smoked paprika, Aleppo pepper, salt, and pomegranate molasses. Blend until everything is smooth, adjusting the seasoning if needed.
Serve the hummus in a bowl. Drizzle with olive oil and top with chopped parsley and Aleppo pepper.

how to serve Roasted Red Pepper Hummus

You can enjoy Roasted Red Pepper Hummus with fresh veggies, pita bread, or crackers. It also works well as a spread on sandwiches or wraps. The vibrant color and rich flavor make it a perfect appetizer for gatherings.

how to store Roasted Red Pepper Hummus

Store any leftover Roasted Red Pepper Hummus in an airtight container in the refrigerator. It should last for about 4 to 5 days. Simply give it a good stir before serving again.

tips to make Roasted Red Pepper Hummus

Make sure to soak the chickpeas overnight for the best texture.
Adjust the spices to your taste. If you prefer it spicier, add more Aleppo pepper.
For a creamier hummus, blend longer or add a bit more olive oil.

variation

You can experiment with different types of peppers, like adding jalapeños for heat or using different spices to change the flavor profile. Adding roasted garlic can also enhance the dish.

FAQs

1. Can I use canned chickpeas instead of dried?
Yes, you can use canned chickpeas. Just rinse and drain them before blending. You can skip the soaking and cooking steps if you use canned.

2. How can I make it vegan?
This recipe is already vegan as it uses no animal products. All the ingredients are plant-based!

3. Can I freeze Roasted Red Pepper Hummus?
Yes, you can freeze it! Store it in a freezer-safe container for up to 3 months. Just let it thaw in the refrigerator before serving.