Roasted Bell Pepper Hummus

It’s funny how some of the simplest recipes can become absolute staples in your kitchen. Roasted bell pepper hummus is one of those for me. I first stumbled upon a similar recipe years ago, tweaked it a bit to my liking, and it’s been a family favorite ever since. Honestly, even my picky eaters devour it – especially when paired with crunchy veggies and warm pita bread. The smoky sweetness from the roasted peppers transforms ordinary hummus into something truly special. Whether it’s for a quick afternoon snack, a healthy appetizer at a gathering, or even spread in a wrap for lunch, this roasted bell pepper hummus is incredibly versatile and always a hit. The vibrant color alone is enough to brighten up any plate, and the taste? Well, let’s just say it never lasts long in our house!

Ingredients for Roasted Bell Pepper Hummus

• Bell Peppers: 2 large bell peppers (preferably red or orange for sweetness, but yellow works too) – these are the star of the show, bringing a smoky, sweet flavor after roasting.
• Chickpeas (Garbanzo Beans): 1 can (15 ounces) chickpeas, drained and rinsed – the base of our hummus, providing a creamy texture and nutty flavor.
• Tahini: ¼ cup tahini – a paste made from sesame seeds, essential for that authentic hummus taste and creamy consistency.
• Lemon Juice: 2-3 tablespoons fresh lemon juice – brightens the flavors and adds a necessary tanginess to balance the sweetness of the peppers.
• Garlic: 2 cloves garlic – adds a pungent and savory depth to the hummus.
• Olive Oil: 2-3 tablespoons extra virgin olive oil, plus more for drizzling – contributes to the smooth texture and richness, also used for roasting the peppers.
• Cumin: ½ teaspoon ground cumin – adds warmth and earthy notes that complement the roasted peppers and other spices.
• Salt: ½ teaspoon salt, or to taste – enhances all the flavors and balances the overall taste.
• Paprika (optional): A pinch of smoked paprika or regular paprika for garnish – adds a visual appeal and a subtle smoky or sweet note.
• Water (optional): 1-2 tablespoons of water, if needed – to adjust the consistency of the hummus to your desired creaminess.

Instructions for Making Roasted Bell Pepper Hummus

1. Prepare the Bell Peppers: Preheat your oven to 400°F (200°C). Wash the bell peppers, halve them lengthwise, and remove the seeds and membranes. Place the pepper halves, cut-side down, on a baking sheet lined with parchment paper or foil for easier cleanup.
2. Roast the Bell Peppers: Drizzle the bell pepper halves with about 1 tablespoon of olive oil and sprinkle with a pinch of salt. Roast in the preheated oven for 25-30 minutes, or until the skins are softened and slightly charred. You want them to be tender and slightly wrinkled.
3. Steam the Peppers (Optional but Recommended): Once roasted, remove the baking sheet from the oven and immediately place the hot roasted pepper halves into a bowl. Cover the bowl tightly with plastic wrap or a plate. Let them steam for about 10-15 minutes. This steaming process makes it much easier to peel off the skins.
4. Peel the Bell Peppers: After steaming, remove the peppers from the bowl. The skins should now be very easy to peel off. Peel off and discard the skins. Roughly chop the roasted bell pepper flesh. Don’t worry about removing every tiny bit of skin, a few small pieces are perfectly fine.
5. Combine Ingredients in a Food Processor: In a food processor, combine the drained and rinsed chickpeas, tahini, lemon juice, garlic cloves, cumin, and salt.
6. Process until Smooth: Process the mixture until it is very smooth and creamy. This may take a minute or two, and you might need to scrape down the sides of the food processor bowl a couple of times to ensure everything is evenly blended.
7. Add Roasted Bell Peppers and Olive Oil: Add the chopped roasted bell peppers to the food processor. Drizzle in 2-3 tablespoons of extra virgin olive oil.
8. Blend Again: Process again until the roasted bell peppers are fully incorporated and the hummus is smooth and vibrant in color. Taste and adjust seasoning if needed. You might want to add a little more lemon juice for brightness, salt to enhance flavor, or cumin for warmth.
9. Adjust Consistency (Optional): If you prefer a thinner hummus, add 1-2 tablespoons of water, one tablespoon at a time, and blend until you reach your desired consistency. Be careful not to add too much water, as you don’t want it to become too runny.
10. Serve and Garnish: Transfer the roasted bell pepper hummus to a serving bowl. Drizzle a little extra virgin olive oil over the top and sprinkle with paprika (if using) for garnish. Serve immediately or chill in the refrigerator for later. Chilling allows the flavors to meld together even more.

Nutrition Facts for Roasted Bell Pepper Hummus

Servings: Approximately 10 servings (based on 2 tablespoons per serving)
Calories per serving: Approximately 90-110 calories (depending on olive oil amount)

(Please note: Nutritional values are estimates and can vary based on specific ingredients and brands used. These values are approximate and intended as a general guide.)

• Calories: 100 kcal
• Total Fat: 7g
• Saturated Fat: 1g

Preparation Time for Roasted Bell Pepper Hummus

Prep time: 20 minutes (includes prepping peppers and gathering ingredients)
Cook time: 25-30 minutes (roasting bell peppers)
Total time: Approximately 45-50 minutes

Description: This Roasted Bell Pepper Hummus recipe is relatively quick and easy to prepare. The majority of the time is spent roasting the bell peppers, which is mostly hands-off. Active preparation involves washing, chopping, and blending the ingredients. It’s a great recipe for both beginner and experienced cooks looking for a flavorful and healthy dip or spread. You can even roast the peppers ahead of time to shorten the preparation time on the day you plan to make the hummus.

How to Serve Roasted Bell Pepper Hummus

Roasted bell pepper hummus is incredibly versatile and can be served in numerous ways. Here are some delicious ideas:

• With Fresh Vegetables:
  • Crudités Platter: Arrange a colorful platter of raw vegetables like carrot sticks, cucumber slices, bell pepper strips (different colors for visual appeal), celery sticks, cherry tomatoes, and radishes. The crispness of the vegetables provides a wonderful contrast to the creamy hummus.
  • Broccoli and Cauliflower Florets: Lightly steamed or raw broccoli and cauliflower florets are perfect for dipping.
  • Snap Peas and Snow Peas: These sweet and crunchy peas are excellent for scooping up hummus.
  • Asparagus Spears: Blanched or raw asparagus spears offer a slightly bitter note that complements the sweetness of the roasted pepper hummus.
• With Breads and Crackers:
  • Pita Bread: Warm pita bread, cut into wedges or strips, is a classic pairing for hummus. You can lightly toast or grill the pita for extra flavor and texture.
  • Tortilla Chips: Whole wheat or regular tortilla chips provide a satisfying crunch for dipping.
  • Crackers: Choose a variety of crackers, such as whole grain crackers, pita crackers, or even seed crackers, for different textures and flavors.
  • Bagel Chips: Crispy bagel chips are a sturdy option for dipping and offer a nice salty crunch.
  • Breadsticks: Serve with crunchy breadsticks for a simple and elegant appetizer.
• As a Spread:
  • Sandwiches and Wraps: Spread roasted bell pepper hummus on sandwiches, wraps, or paninis instead of mayonnaise or other spreads. It adds flavor, moisture, and healthy fats. It pairs especially well with grilled vegetables, falafel, or chicken.
  • Toast: Spread hummus on toast for a quick and healthy breakfast or snack. Top with sliced avocado, a sprinkle of red pepper flakes, or a fried egg for a more substantial meal.
  • Pizza Base: Use hummus as a base for homemade pizzas instead of traditional tomato sauce. Top with roasted vegetables, feta cheese, and olives for a Mediterranean-inspired pizza.
• As a Side Dish:
  • Mediterranean Bowls: Incorporate roasted bell pepper hummus into grain bowls or Mediterranean bowls with quinoa or couscous, grilled vegetables, olives, feta cheese, and a lemon vinaigrette.
  • Mezze Platter: Include hummus as part of a larger mezze platter with other Middle Eastern dips like baba ghanoush, tabbouleh, olives, and stuffed grape leaves.
  • Alongside Grilled Meats or Vegetables: Serve a dollop of hummus alongside grilled chicken, fish, lamb, or vegetables as a flavorful and healthy condiment.
• Garnishes for Serving:
  • Olive Oil Drizzle: A generous drizzle of extra virgin olive oil enhances the flavor and adds a beautiful sheen to the hummus.
  • Paprika: Sprinkle smoked paprika or regular paprika for a pop of color and a subtle smoky or sweet note.
  • Fresh Herbs: Garnish with chopped fresh parsley, cilantro, or dill for freshness and visual appeal.
  • Pine Nuts or Sesame Seeds: Toasted pine nuts or sesame seeds add a nutty flavor and crunchy texture.
  • Chopped Roasted Bell Peppers: Reserve a few chopped roasted bell peppers to sprinkle on top for a visual cue to the flavor.
  • Lemon Wedges: Serve with lemon wedges for those who like to add an extra squeeze of lemon juice.

Additional Tips for Perfect Roasted Bell Pepper Hummus

1. Roast Peppers Until Truly Tender: Don’t rush the roasting process. Ensure the bell peppers are roasted until they are completely tender and the skins are slightly charred. This deep roasting is key to unlocking their sweetness and smoky flavor, which is essential for the hummus. If they are under-roasted, the hummus might lack depth of flavor.
2. Don’t Skip Steaming the Peppers: Steaming the roasted peppers, even though it’s an extra step, makes peeling them significantly easier. Trying to peel hot, dry-roasted peppers is difficult and messy. Steaming loosens the skins beautifully, saving you time and frustration.
3. Use Quality Tahini: The quality of tahini greatly impacts the final flavor of your hummus. Look for tahini that is smooth, creamy, and has a slightly nutty and not bitter taste. Stir the tahini well in its jar before measuring, as the sesame oil tends to separate.
4. Fresh Lemon Juice is Best: Always use freshly squeezed lemon juice for the brightest and most vibrant flavor. Bottled lemon juice can sometimes have a slightly metallic taste. Fresh lemon juice adds the perfect tanginess to balance the richness of the tahini and sweetness of the peppers.
5. Garlic Considerations: Raw garlic can be quite pungent. If you prefer a milder garlic flavor, you can roast the garlic cloves along with the bell peppers. Roasted garlic becomes sweet and mellow. Alternatively, you can use just one clove of raw garlic or even add a pinch of garlic powder if you are very sensitive to raw garlic.
6. Adjust Consistency to Your Preference: Hummus consistency is a personal preference. If you like it thicker, use less or no water. If you prefer a smoother, creamier, or thinner hummus, add water one tablespoon at a time while blending until you reach your desired consistency. Remember, hummus thickens slightly as it chills.
7. Taste and Season as You Go: Taste the hummus after blending and adjust the seasonings to your liking. You may want to add more lemon juice for tanginess, salt to enhance the flavors, cumin for warmth, or even a pinch of red pepper flakes for a touch of heat. Seasoning is crucial for a well-balanced and flavorful hummus.
8. Make Ahead and Storage: Roasted bell pepper hummus is a great make-ahead dish. It can be stored in an airtight container in the refrigerator for up to 3-4 days. In fact, the flavors often meld together and improve overnight. Bring it to room temperature for about 15-20 minutes before serving for the best texture and flavor, or enjoy it chilled straight from the fridge.

Frequently Asked Questions About Roasted Bell Pepper Hummus

Q1: Can I use different colored bell peppers?
A: Absolutely! While red and orange bell peppers are preferred for their sweetness, you can definitely use yellow bell peppers as well. Green bell peppers are less sweet and have a slightly more bitter flavor, so they are not typically recommended for this recipe, but can be used if you prefer a less sweet hummus. A mix of colors can also create a visually appealing hummus.

Q2: I don’t have tahini, can I still make this hummus?
A: Tahini is a key ingredient in hummus, providing its signature flavor and creamy texture. While you can technically make hummus without it, it won’t be quite the same. If you absolutely cannot use tahini, you could try substituting with another nut or seed butter like almond butter or sunflower seed butter, but the flavor will be significantly different. It’s highly recommended to use tahini for authentic hummus flavor.

Q3: Can I make this hummus without olive oil?
A: Olive oil contributes to the smooth texture and richness of hummus, as well as its flavor. While you can reduce the amount of olive oil or try to make it without, the texture might be drier and the flavor less rich. If you are trying to reduce fat, you can try adding a bit more water or lemon juice to achieve a smoother consistency, but olive oil is recommended for the best result.

Q4: How can I make this hummus spicier?
A: There are several ways to add a spicy kick to your roasted bell pepper hummus. You can add a pinch of red pepper flakes to the food processor while blending. Alternatively, you can roast a jalapeño or a serrano pepper along with the bell peppers and add it to the hummus (remove seeds for less heat). A dash of hot sauce or a drizzle of chili oil as a garnish can also add spice.

Q5: Can I freeze roasted bell pepper hummus?
A: Yes, hummus can be frozen, although the texture might change slightly upon thawing. To freeze, store it in an airtight container, leaving a little space at the top as it may expand. Thaw it in the refrigerator overnight. You might need to stir it well after thawing and add a tablespoon or two of olive oil or water to restore its creamy texture if it becomes slightly grainy.

Q6: How long does roasted bell pepper hummus last in the refrigerator?
A: Roasted bell pepper hummus will typically last for 3-4 days in an airtight container in the refrigerator. Always use your senses to check for spoilage – if it smells sour or looks significantly different, discard it.

Q7: Can I use canned roasted red peppers instead of roasting my own?
A: While fresh roasted bell peppers are highly recommended for the best flavor, you can use canned roasted red peppers in a pinch to save time. Drain them well and pat them dry before adding them to the food processor. Keep in mind that canned roasted peppers may have a slightly different flavor profile than freshly roasted ones, and might be a bit softer.

Q8: My hummus is too thick, how can I thin it out?
A: If your hummus is too thick, the easiest way to thin it out is to add a tablespoon or two of water at a time while blending in the food processor until you reach your desired consistency. You can also use a bit more lemon juice or olive oil to thin it out, which will also add flavor. Be careful not to add too much liquid at once, as you can always add more, but you can’t take it away.

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