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three plates of roasted red pepper hummus on a table.
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Roasted Red Pepper Hummus

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 12 (total 3.5 cups / 850g)
Calories: 150.4kcal
Author: Nisha Vora

Ingredients

  • 6 ounces (170g) dried chickpeas (see Note 1 for using canned chickpeas)
  • ¾ teaspoon baking soda, divided
  • Heaping 1/2 cup (135g) good-quality tahini (I use this brand)
  • ¼ cup (60 mL) freshly squeezed lemon juice, more as needed
  • 4 fat (~22g) garlic cloves, roughly chopped
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 to 1 ½ teaspoons smoked paprika 1 ½ tsp if you like it smoky
  • 2 teaspoons Aleppo pepper see Note 3, plus more for garnish
  • Kosher salt
  • 1 tablespoon pomegranate molasses (see Note 4)

Red Peppers (pick one)

  • 3 small-medium red bell peppers (total 14 oz / 400g) OR
  • 12 to 16 oz (340 to 450g) jarred red peppers, drained

For Serving

  • 1 handful flat-leaf parsley, chopped (optional)
  • Good-quality extra virgin olive oil, for drizzling

Instructions

  • Soak the chickpeas. Add the chickpeas to a large bowl. Cover with cold water and ¼ teaspoon baking soda. Soak for 8 hours or overnight. Drain and rinse.
  • Cook the chickpeas. Add the drained chickpeas to a medium saucepan with ½ teaspoon baking soda and 5 cups (1.2 L) water. Bring to a boil over medium-high heat. Use a metal spoon to skim off any thick foam. Cover and reduce the heat to low or medium-low to maintain a rapid simmer; cook for 30 minutes.
    Uncover the pot and add 1 teaspoon of kosher salt. Cook uncovered for 10 to 20 minutes, or until the chickpeas are very soft and easily smush when pressed between your fingers. Drain well.
  • While the chickpeas cook, prepare the red peppers.
    For jarred peppers, drain the peppers and pat them dry very well, then tear into strips (I don’t rinse them since it removes some of the smoky flavor).
  • If roasting fresh peppers: Arrange a rack in the top third of the oven. Preheat the oven to 450ºF/230ºC. Line a rimmed sheet pan with parchment paper.
    Cut the red bell peppers in half, lengthwise. Remove seeds, membranes, and stem. Arrange peppers on the lined pan, cut side down.
    Roast for 12 to 15 minutes, then rotate the pan 180º. Roast for 8 to 10 minutes, or until the top skins are charred and peppers have softened.
    Add peppers to a bowl and cover tightly with plastic wrap. Steam for 10 minutes, then peel the skins. Discard skins & any accumulated liquid. Tear the peppers into strips.
  • While still warm, transfer the cooked chickpeas to a food processor. Blend for 1 to 2 minutes until you have a smooth paste, scraping down the sides as you go.
  • To the food processor, add the tahini, lemon juice, garlic, and olive oil. Blend for a minute or two, scraping down the sides as you go, until well incorporated and as smooth as possible. It will be very thick at this point.
  • Add the roasted peppers, cumin, smoked paprika, Aleppo pepper, 1 teaspoon kosher salt, and the pomegranate molasses.
    NOTE: If your fresh red peppers are very sweet, you may want to start with 2 teaspoons pomegranate molasses.
  • Blend again until smooth and well incorporated, scraping down the sides as you go. Taste, adding more salt, smoked paprika for smokiness, Aleppo pepper for mild heat, or lemon juice for tang.
    NOTE: If using jarred peppers, the texture may be on the thinner side, but it will thicken as it rests in the fridge. Also, the flavors will develop more as the hummus rests.
  • To serve: Transfer the hummus to a shallow bowl and use the back of a spoon to make waves or to make a well in the center. Drizzle good-quality olive oil on top. Top with chopped parsley and a few sprinkles of Aleppo pepper.

Video

Notes

  1. This recipe is best with dried chickpeas, but if using canned chickpeas, drain and rinse 2 (15 oz/425g) cans of chickpeas (or, for a stronger roasted red pepper flavor, use 1 ½ cans). Add them to a medium saucepan with ¼ teaspoon baking soda; cover with an inch or two of water. Bring to a boil, then reduce the heat to maintain a rapid simmer for 20 minutes, or until the chickpeas start falling apart. Drain and rinse again.
  2. For the absolute best flavor, roast whole bell peppers from scratch; see Step 4. If using jarred peppers, a 16 oz jar, once drained, yields about 10 to 11 oz (300g) of roasted peppers, or 4 whole peppers.
  3. You can buy this at spice shops, Middle Eastern grocers, or online (affiliate link). If you don’t have Aleppo pepper, use ¼ to ½ teaspoon red pepper flakes, or to taste.
  4. You can buy this online or at Middle Eastern grocers. I used this brand and also love this one (affiliate link). If you don’t have pomegranate molasses, use 1 teaspoon of aged balsamic vinegar. Taste, adding more as desired. For more tang, add more lemon juice.