Dips & small plates
Smoky Red Pepper Hummus
Smoky Red Pepper Hummus with canned chickpeas, jarred roasted peppers, tahini.
Make this recipe
Smoky Red Pepper Hummus
- Servings
- 6
- Prep
- ~15 min
- Cook
- ~0 min
- Rest / chill
- ~0 min
- Total
- ~15 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Drain peppers very well and pat them dry. Put chickpeas, peppers, tahini, oil, lemon juice, garlic, paprika and salt into a processor.
- Blend, scrape down the bowl and add water a little at a time until creamy.
- Taste and adjust consistency with another teaspoon of water if needed before spooning into a serving bowl.
A little note
Because peppers contribute moisture, add water slowly rather than all at once.
Cooking tips
- Drain and pat jarred peppers dry before blending to keep the hummus from becoming watery.
- Blend first, then decide whether water is needed; peppers already contribute moisture.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.