Name: Roasted Red Pepper Hummus with Pita
Ingredients: Red Bell Peppers: (2 large) – The star of the show! Choose firm, brightly colored red bell peppers. Roasting them brings out their natural sweetness and smoky flavor, essential for this hummus.; Chickpeas (Garbanzo Beans): (1 can, 15 ounces, drained and rinsed) – The base of our hummus, chickpeas provide a creamy texture and are packed with protein and fiber. Draining and rinsing removes excess sodium and helps achieve a smoother consistency.; Tahini: (1/4 cup) – A paste made from sesame seeds, tahini is crucial for authentic hummus flavor. Look for smooth, runny tahini for the best results. Stir well before measuring, as the oil tends to separate.; Lemon Juice: (1/4 cup, freshly squeezed) – Brightens the flavors and adds a necessary tang to balance the richness of the tahini and chickpeas. Freshly squeezed juice is always preferred for its vibrant taste.; Garlic: (2 cloves) – Adds a pungent kick. Raw garlic is traditionally used for a stronger flavor, but you can roast it along with the peppers for a milder, sweeter garlic note.; Olive Oil: (1/4 cup, plus extra for drizzling) – Adds richness, smoothness, and healthy fats. Extra virgin olive oil is recommended for its flavor and health benefits.; Ground Cumin: (1 teaspoon) – Adds warmth and earthy notes that complement the roasted red peppers and other ingredients.; Salt: (1/2 teaspoon, or to taste) – Enhances all the flavors. Start with 1/2 teaspoon and adjust to your preference.; Water: (2-4 tablespoons, or as needed) – Used to adjust the consistency of the hummus, making it smoother and creamier. Add gradually until you reach your desired texture.; Pita Bread: (for serving) – Soft and slightly chewy pita bread is the classic accompaniment to hummus. You can use store-bought or homemade pita.

Ingredients

Red Bell Peppers: (2 large) – The star of the show! Choose firm, brightly colored red bell peppers. Roasting them brings out their natural sweetness and smoky flavor, essential for this hummus.
Chickpeas (Garbanzo Beans): (1 can, 15 ounces, drained and rinsed) – The base of our hummus, chickpeas provide a creamy texture and are packed with protein and fiber. Draining and rinsing removes excess sodium and helps achieve a smoother consistency.
Tahini: (1/4 cup) – A paste made from sesame seeds, tahini is crucial for authentic hummus flavor. Look for smooth, runny tahini for the best results. Stir well before measuring, as the oil tends to separate.
Lemon Juice: (1/4 cup, freshly squeezed) – Brightens the flavors and adds a necessary tang to balance the richness of the tahini and chickpeas. Freshly squeezed juice is always preferred for its vibrant taste.
Garlic: (2 cloves) – Adds a pungent kick. Raw garlic is traditionally used for a stronger flavor, but you can roast it along with the peppers for a milder, sweeter garlic note.
Olive Oil: (1/4 cup, plus extra for drizzling) – Adds richness, smoothness, and healthy fats. Extra virgin olive oil is recommended for its flavor and health benefits.
Ground Cumin: (1 teaspoon) – Adds warmth and earthy notes that complement the roasted red peppers and other ingredients.
Salt: (1/2 teaspoon, or to taste) – Enhances all the flavors. Start with 1/2 teaspoon and adjust to your preference.
Water: (2-4 tablespoons, or as needed) – Used to adjust the consistency of the hummus, making it smoother and creamier. Add gradually until you reach your desired texture.
Pita Bread: (for serving) – Soft and slightly chewy pita bread is the classic accompaniment to hummus. You can use store-bought or homemade pita.

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Instructions

Roast the Red Peppers: Preheat your oven to 400°F (200°C). Wash the red bell peppers, halve them lengthwise, and remove the seeds and membranes. Place the pepper halves, cut-side down, on a baking sheet lined with parchment paper or foil. Roast for 30-40 minutes, or until the skins are blackened and blistered. Roasting the peppers until the skins are blackened is key to achieving that smoky, roasted flavor. Don’t be afraid of the char!
Steam the Peppers: Once roasted, remove the baking sheet from the oven and immediately transfer the hot peppers to a heatproof bowl. Cover the bowl tightly with plastic wrap or a plate and let them steam for 10-15 minutes. Steaming makes it much easier to peel the skins off the roasted peppers. The trapped steam loosens the skin from the flesh.
Peel and Chop the Peppers: After steaming, the skins should peel off easily. Peel the skins from the peppers and discard them. Roughly chop the roasted red pepper flesh. If you have any stubborn bits of skin, you can rinse them off under cool water, but try to avoid rinsing too much as you want to retain the roasted pepper flavor.
Combine Ingredients in a Food Processor: In a food processor, combine the drained and rinsed chickpeas, tahini, lemon juice, garlic cloves, ground cumin, and salt. Process until the mixture is very smooth and creamy, scraping down the sides of the bowl as needed. A high-powered food processor will give you the smoothest hummus. If your hummus seems too thick, you can add a tablespoon or two of ice water to help achieve a creamier texture.
Add Roasted Red Peppers and Olive Oil: Add the chopped roasted red peppers and olive oil to the food processor. Process again until everything is well combined and the hummus is smooth and vibrant orange-red in color. Taste the hummus at this stage and adjust the seasoning if needed. You might want to add more salt, lemon juice, or cumin to your liking.
Adjust Consistency: With the food processor running, slowly drizzle in 2-4 tablespoons of water, or more if needed, until the hummus reaches your desired consistency. You want it to be creamy and easily spreadable, but not too thin. Adding water is a trick to get that perfect, restaurant-style creamy hummus. Start with a small amount and add more gradually until you are happy with the texture.
Serve and Enjoy: Transfer the roasted red pepper hummus to a serving bowl. Drizzle with a little extra olive oil and sprinkle with a pinch of paprika or chopped fresh parsley, if desired, for garnish. Serve immediately with warm pita bread, fresh vegetables, or crackers for dipping. Hummus is best served fresh, but it can also be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld and deepen overnight.

Nutrition

Serving Size: one normal portion
Calories: 250
Protein: 8g