Roasted Red Pepper Hummus

Roasted Red Pepper Hummus |

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5 from 6 reviews

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.