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Roasted Red Pepper Hummus - Creamy, Smoky, and Easy

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Chickpeas (1 can, 15 ounces), drained and rinsed
  • Roasted red peppers (1 cup), jarred or freshly roasted
  • Tahini (3–4 tablespoons), well-stirred
  • Fresh lemon juice (2–3 tablespoons)
  • Garlic (1–2 cloves), minced
  • Extra-virgin olive oil (2–3 tablespoons), plus more for serving
  • Ground cumin (1/2 teaspoon)
  • Smoked paprika (1/2 teaspoon), plus more for garnish
  • Salt and black pepper to taste
  • Aquafaba or water (2–4 tablespoons) for thinning
  • Optional garnish: chopped parsley, red pepper flakes, toasted pine nuts

Method
 

  1. Prep the ingredients: Drain and rinse the chickpeas. If using jarred roasted red peppers, drain them well and pat dry to avoid excess liquid. Mince the garlic.
  2. Optional for extra creaminess: Warm the chickpeas in the microwave for 30–45 seconds. Warm chickpeas blend smoother. You can also slip off their skins by pinching them, but this is optional.
  3. Blend the base: In a food processor, add tahini and lemon juice. Process for 30–45 seconds until the mixture turns pale and thick. This step helps create a creamy foundation.
  4. Add flavor: Add garlic, cumin, smoked paprika, and a pinch of salt. Process again to combine.
  5. Add chickpeas and peppers: Add the chickpeas and roasted red peppers. Process for 1–2 minutes, scraping the sides as needed.
  6. Stream in olive oil: With the motor running, drizzle in the olive oil. Blend until very smooth, 1–2 more minutes.
  7. Adjust texture: Add 2–4 tablespoons of aquafaba (the liquid from the chickpea can) or water, a little at a time, until the hummus is silky and scoopable.
  8. Taste and season: Add more salt, lemon, or paprika to balance flavor. If you want a smokier note, a tiny pinch of ground chipotle or more smoked paprika works well.
  9. Serve: Spoon into a shallow bowl. Swirl the top, drizzle with olive oil, and finish with smoked paprika, chopped parsley, or toasted pine nuts.