Charred Red Pepper Hummus
Smoky, fire-kissed red peppers transform ordinary hummus into something extraordinary, their sweet char mingling with creamy tahini and bright lemon. The vibrant coral color alone makes this irresistible for entertaining, while the deep, roasted flavors elevate any mezze spread.
By Chef Laura Bonicelli
Prep Time
45 min
Cook Time
—
Total Time
45 min
Servings
12 servings
Ingredients
- 2 red bell peppers
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- 3/4 cupcharred peppers (-- from charred peppers)
- 3 1/4 cupscanned or cooked chickpeas
- 1/2 cuptahini
- 1/2 cupextra-virgin olive oil
- 1 lemon (juiced)
- 3 clovesgarlic (minced)
- 1 teaspoonKosher salt
- 2 teaspoonsground cumin
- 1/4 teaspooncayenne pepper
- 2 teaspoonssmoked paprika
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- roasted peppers for garnish
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Using tongs, char the red peppers in the flames of a stovetop burner. The peppers should be completely black. Put the peppers in a container or bowl and cover until cool. Pull off all of the blackened skin. Remove the stem and seeds, rinse, and slice. Measure 3/4 cup of the peppers, set the rest aside.
- 2
Combine all ingredients and peppers through paprika in the bowl of a food processor. Process until smooth (there will be some fine lumps). Add warm water, if necessary, to achieve the desired texture.
- 3
Adjust seasonings. Serve topped with reserved peppers.