Roasted Red Pepper Hummus

Introducing the ultimate crowd-pleaser: Roasted Red Pepper Hummus!

The combination of smoky roasted red peppers, roasted garlic, tahini, and zesty lemon juice offers a balanced mix of flavours. And, the protein from the chickpeas is a nice bonus. Made with lots of red bell peppers, this dip is high in fibre, beta-carotene, potassium and vitamins, particularly C, K1, E, B6 and B9 (folate).

To make this creamy flavourful dip, here’s what’s in store:

Start with oven-roasted red bell peppers—one large or two medium should do the trick. The roasting brings out a deep, smoky sweetness that’s simply irresistible.
Add in a whole head of oven-roasted garlic for that mellow, roasted garlic flavour that complements the peppers perfectly. To save time, roast the peppers and garlic together in oven.
For the classic hummus base, toss in a jar of chickpeas, rinsed and drained to create that mild earthy taste and creamy texture.
Don’t forget the essentials: a quarter cup of extra virgin olive oil for richness; two tablespoons tahini for a creamy nutty taste; some fresh lemon juice to freshen and brighten it up.
Season with a pinch of salt, a hint of cumin powder for warmth, and ground pepper to taste.
And the secret ingredient? An ice cube! It helps achieve that ultra-smooth, creamy consistency.

Whether you’re serving this at a party or just enjoying it as a snack or side dish, this roasted red pepper hummus is sure to become a favourite. Grab some pita bread, veggies, crisps or crackers, and dive into a dip that’s bursting with flavour and fun!

Roasted Red Pepper Hummus

INGREDIENTS

1 large or 2 medium red bell pepper(s), oven roasted
1 garlic head, oven roasted
¹/₄ cup (60ml) extra virgin olive oil (+ a bit more for roasting)
1 jar chickpeas (about a 330 gr container), drained and rinsed
2 tablespoons (tbsp) tahini
4 tbsp lemon juice, freshly squeezed
¹/₂ teaspoon (tsp) of each: salt and cumin powder
Ground pepper, to taste
1 ice cube (add last, for a creamy texture)

PROCEDURE

Oven: FAN: 220C/ 430F or STANDARD: 230C/ 450F
Equipment: food processor

Slice the pepper(s) in chunky strips. For the garlic head, slice off a thin section (about 1/4 in. / 0.6 cm) at the top and opposite the stem to expose each clove. Quickly peel off some of the loose papery skin. Place everything on a baking sheet lined with parchment with the garlic head placed cut-side up. (No need to wrap the garlic in foil or parchment). Drizzle & brush everything with olive oil.

2. Roast the pepper and garlic in preheated oven on middle rack until pepper is charred and garlic is golden and charred in places. This can take about 20 to 30 minutes.

3. Meanwhile, while these are roasting, prepare and add all of the other ingredients, except the ice cube, into your food processor bowl.

4. When done, add the roasted pepper to the ingredients in the processor bowl. Set aside the roasted garlic head, for about 10 minutes, just to cool off.

5. Then add the roasted garlic by squeezing the head so that the cloves slide out. The cloves will slide out easily! Even my husband can do it! 🙂 Discard the outer garlic peel.

6. Process until semi-smooth (takes less than a minute). Add the ice cube and process again until you cannot hear the ice breaking and the hummus is glossy and creamy.

7. Transfer into an air-tight container and store in the refrigerator for an hour or longer.

8. Scoop the amount that you need into a small serving bowl.

9. If you want, make a shallow circular well with the back of a small spoon and drizzle some olive oil in it. Garnish as desired with roasted sesame seeds and/or red pepper flakes or enjoy plain. Whichever way, this dip is really good!