Easy Roasted Red Pepper Hummus

35 min

Makes 6 servings or 1 ½ cups

Creamy hummus blended from roasted red peppers, chickpeas, tahini, and lemon juice, topped with charred pepper pieces.

prepMove oven rack 5 inches from broiler and turn broiler on
prepRemove pepper cores and cut into large flat pieces
2 red bell peppers (or 180 ml chopped jarred roasted peppers)	Broil peppers 5–10 min until charred	Steam in sealed bag 10–15 min	Peel, discard skin, chop; reserve 1–2 pieces for garnish		Add roasted peppers, blend until smooth	Slowly add water or aquafaba until desired consistency	Finely chop reserved peppers, garnish & serve
1 (15-ounce / 425 g) can chickpeas, drained (or 250 g cooked chickpeas)			Add half the chickpeas, blend 1 min	Add remaining chickpeas, blend 1–2 min until thick
60 ml fresh lemon juice (1 large lemon)	Cream tahini & lemon juice 1 min 30 sec	Add oil, garlic, cumin, cayenne & salt; blend 1 min
60 ml tahini
1 small garlic clove, minced or finely grated
2 tablespoons extra virgin olive oil, plus more for serving
½ teaspoon ground cumin
Pinch cayenne pepper (optional)
Salt to taste
2 to 3 tablespoons / 30 to 45 ml water or aquafaba

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