News alert: The world will not end if you don’t peel your chickpeas. The flavor will be the same, but the texture will not be as smooth and it’s a trade-off everyone needs to evaluate for themselves. Even with my slow-as-a-slug peeling skills this hummus came together in about 30 minutes, a time investment I felt was worth the restaurant-quality hummus I got in the end.
This recipe is lightly adapted from Smitten Kitchen. I recommend making it ahead of time (up to a day) to allow all the flavors to mix together.
- 1 (15.5-ounce) can chickpeas, drained
- 1/2 cup tahini paste
- Juice from ½ lemon
- 1 large clove of garlic, roughly chopped
- 1 teaspoon salt
- 1/4 cup chopped roasted red peppers, plus one tablespoon for garnish
- To peel the chickpeas: hold one between your thumb and pointer finger and gently squeeze. The skin should pop off. Place the peeled chickpeas in a food processor and pulse until they are finely chopped.
- Add the tahini, lemon juice, garlic, salt, and roasted red peppers. Turn the food processor on and, while it’s running, slowly add up to 1/4 cup of water (for extra flavor use the liquid from the roasted red peppers instead of water) until the texture is smooth and creamy.
- Important! Taste your hummus and add more salt, if needed. Also, giving it some time in the fridge really does make a difference with the flavor, so cover it and let it chill before serving.
- Prep Time: 30 minutes
- Category: Appetizers
- Cuisine: American
- Calories: 217
- Sugar: 3.3g
- Sodium: 522mg
- Fat: 12.6g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 8.7g
Keywords: roasted red pepper hummus