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roasted red pepper hummus

Gluten-Free Roasted Red Pepper Hummus

Delicious Gluten-Free Roasted Red Pepper Hummus recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2.5 cups of dip
Calories: 650
Ingredients Method

Ingredients
  

For the roasted peppers
  • 2 large red bell peppers (halved and deseeded)
  • 1/2 teaspoon olive oil (for brushing)
For the hummus base
  • 15 oz chickpeas (drained and rinsed, preferably Goya)
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • 1/3 cup high-quality tahini
  • 2 garlic cloves (freshly smashed)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 pinch cayenne pepper
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons ice-cold aquafaba or water
For serving
  • 1 tablespoon extra virgin olive oil
  • A sprinkle of fresh parsley (optional)

Method
 

  1. Heat your broiler and position the rack 5 inches from the heat source. Place the halved red bell peppers skin-side up on a baking sheet and brush lightly with the 1/2 teaspoon of olive oil. Broil for 5-10 minutes until the skins are charred and blackened. Transfer the roasted peppers to a covered bowl or sealed plastic bag and let them steam for 10-15 minutes—this makes the skins peel away easily. Once cooled slightly, peel away and discard the charred skins, then chop the roasted peppers into pieces, setting aside a small portion for garnish.
  2. Add the tahini and fresh lemon juice to a food processor and blend for 1 minute, then another 30 seconds. This initial blending breaks down the tahini and prevents it from becoming gritty later. Add the 2 tablespoons of extra virgin olive oil, smashed garlic cloves, ground cumin, smoked paprika, cayenne pepper, and fine sea salt, then blend for another minute until well combined and fragrant.
  3. Add half of the drained and rinsed chickpeas to the processor and blend for 1 minute, then add the remaining chickpeas and blend for another 1-2 minutes until the mixture becomes thick and creamy. This gradual addition helps create a smoother, more evenly blended hummus. Now add the chopped roasted peppers from Step 1 and blend until fully incorporated.
  4. While the processor is running, slowly pour in the ice-cold aquafaba (or water) 1 tablespoon at a time, blending until you reach a smooth, creamy consistency—you may not need all 3 tablespoons, so add gradually and stop when the hummus reaches your desired texture. I find that using ice-cold liquid helps keep the hummus light and airy rather than dense. Taste and adjust the seasoning with additional salt if needed.
  5. Transfer the hummus to a serving bowl and create a shallow well in the center with the back of a spoon. Drizzle the remaining 1 tablespoon of extra virgin olive oil into the well and top with the reserved roasted red pepper pieces you set aside in Step 1. Sprinkle with fresh parsley if desired for a pop of color and freshness.