Spicy Roasted Red Pepper Hummus Recipe

Our versatile silky smooth hummus gets a flavor boost with sweet and smoky scratch-roasted red peppers and a kick of heat from Calabrian chiles.

📝 Ingredients

• 3 medium red bell peppers
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1/2 teaspoon baking soda
• 1/3 cup tahini
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 2 garlic cloves
• 2 teaspoons Calabrian chile paste
• 1 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/2 teaspoon cumin
• 1 tablespoon chopped fresh parsley

👨‍🍳 Instructions

1. 1Preheat the oven to 450 F.
2. 2Place the whole bell peppers on a foil-lined baking sheet.
3. 3Roast for 35 to 40 minutes, turning once halfway through, until the skins are blistered and blackened in spots and the peppers have collapsed.
4. 4Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes.
5. 5Peel and discard the skins, stems, and seeds.
6. 6Blot the roasted peppers dry with a paper towel and set aside.
7. 7Add the chickpeas and baking soda to a medium pot and cover with water by 1 inch.
8. 8Bring to a boil, then reduce the heat and simmer for 15 minutes, until the chickpeas are very soft. Drain the chickpeas.
9. 9Lay 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. 10Add the chickpeas, tahini, lemon juice, olive oil, garlic, Calabrian chile paste, smoked paprika, salt, and cumin to a large food processor.
11. 11Blend for 2 to 3 minutes, stopping to scrape down the sides, until the mixture is very smooth.
12. 12Add two of the roasted peppers and blend for 1 minute more.
13. 13With the processor running, add 2 tablespoons of ice water and blend until the hummus is light and fluffy.
14. 14Chop the remaining roasted pepper.
15. 15Transfer the hummus to a serving bowl and top it with the chopped roasted pepper and the parsley before serving.