Barefoot Contessa Roasted Red Pepper Hummus Recipe
Barefoot Contessa Roasted Red Pepper Hummus Recipe is creamy, smooth and full of bold flavor. It is perfect for snacks, parties or light meals.
Equipment
- Food processor or blender
- Baking sheet
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula
- Serving bowl
Ingredients
- 2 red bell peppers
- 1 can 15 ounces chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- Extra olive oil for drizzling
Instructions
Roast the Red Peppers
- Preheat oven to 400°F (200°C). Place whole red peppers on a baking sheet. Roast for 20 minutes until skin is charred and soft. Cool slightly.
Peel the Peppers
- Once cooled, remove the charred skin gently. Cut peppers open and remove seeds. Chop into smaller pieces for easy blending.
Blend the Base
- In a food processor, add chickpeas, tahini, lemon juice, olive oil, garlic, salt, pepper and cumin. Blend until smooth and creamy.
Add Roasted Peppers
- Add the roasted red pepper pieces into the processor. Blend again until mixture becomes smooth and bright orange in color.
Adjust Texture
- If hummus feels too thick, add one tablespoon water or olive oil. Blend again until you reach your desired smooth texture.
Taste and Adjust Flavor
- Taste the hummus. Add more salt or lemon juice if needed. Blend briefly again to mix flavors evenly.
Serve and Garnish
- Transfer hummus into a serving bowl. Drizzle olive oil on top. Sprinkle a little paprika if desired. Serve fresh.
Notes
- Roast peppers well for smoky flavor.
- Use fresh lemon juice for best taste.
- Blend long enough for extra smooth texture.
- Peel chickpeas for ultra creamy hummus.
- Chill before serving for better flavor.