Spicy Roasted Red Pepper Hummus Recipe
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
8 Servings
Ingredients
  • 3 medium red bell peppers
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • ½ teaspoon baking soda
  • ⅓ cup tahini
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 2 teaspoons Calabrian chile paste
  • 1 teaspoon smoked paprika
  • ¾ teaspoon salt
  • ½ teaspoon cumin
  • 1 tablespoon chopped fresh parsley
Directions
  1. Preheat the oven to 450 F.
  2. Place the whole bell peppers on a foil-lined baking sheet.
  3. Roast for 35 to 40 minutes, turning once halfway through, until the skins are blistered and blackened in spots and the peppers have collapsed.
  4. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes.
  5. Peel and discard the skins, stems, and seeds.
  6. Blot the roasted peppers dry with a paper towel and set aside.
  7. Add the chickpeas and baking soda to a medium pot and cover with water by 1 inch.
  8. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the chickpeas are very soft. Drain the chickpeas.
  9. Lay the chickpeas on a clean dishtowel or paper towels and pat and roll the chickpeas with another paper towel to loosen the skins. Discard the skins.
  10. Add the chickpeas, tahini, lemon juice, olive oil, garlic, Calabrian chile paste, smoked paprika, salt, and cumin to a large food processor.
  11. Blend for 2 to 3 minutes, stopping to scrape down the sides, until the mixture is very smooth.
  12. Add two of the roasted peppers and blend for 1 minute more.
  13. With the processor running, add 2 tablespoons of ice water and blend until the hummus is light and fluffy.
  14. Chop the remaining roasted pepper.
  15. Transfer the hummus to a serving bowl and top it with the chopped roasted pepper and the parsley before serving.