Roasted Red Pepper Hummus

A vibrant twist on a classic — creamy, smoky, and perfect for dipping, spreading, or spooning straight from the bowl.

INGREDIENTS

  • 4 cups canned chickpeas (drained and rinsed — reserve the liquid)

  • ½ cup tahini

  • ⅓ cup extra virgin olive oil

  • ¼ cup fresh lemon juice

  • 3 garlic cloves

  • 2 medium roasted red bell peppers

  • Salt and pepper, to taste

Garnish:

  • Chopped coriander

  • Sun-dried tomatoes

  • Extra virgin olive oil (EVOO)

INSTRUCTIONS

  1. Prep Your Chickpeas
    Drain the chickpeas in a colander and rinse well. Be sure to reserve the liquid — it can help achieve that ultra-smooth texture later.

  2. Blend It All Together
    In a food processor, combine:

    • Chickpeas

    • Tahini

    • Olive oil

    • Lemon juice

    • Garlic cloves

    • Roasted red peppers

    • A generous pinch of salt and pepper

    Blend until smooth and creamy.

  3. Adjust the Texture
    If the hummus is too thick, add a bit of the reserved chickpea liquid (or water) a tablespoon at a time until you reach your desired consistency.

  4. Garnish and Serve
    Spoon into a bowl and top with chopped coriander, sun-dried tomatoes, and a swirl of EVOO.

Suzanne MooreComment