Roasted Red Pepper Hummus
Ingredients
- 2 (15-oz) cans chickpeas, well-drained
- ¼ cup freshly squeezed lemon juice, from 2 lemons
- ¼ cup sesame tahini, well-stirred
- ⅔ cup jarred roasted red bell peppers, drained and patted dry, roughly chopped
- 2 cloves garlic, roughly chopped
- ¾ teaspoon sumac, plus more for serving (optional but recommended)
- Heaping ¼ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- 1 teaspoon salt
- ¼ teaspoon sugar
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons pine nuts, toasted, for serving (optional, see note)
Instructions
- In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, sumac (if using), cumin, cayenne pepper, salt, sugar, and olive oil. Process for 1 to 2 minutes, until smooth and creamy. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning, if necessary.
- Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with sumac (if using), then garnish with the toasted pine nuts (if using). Serve at room temperature with pita bread, pita chips, or crudités.
Notes
- To toast pine nuts, heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
- Make-Ahead Instructions: Red pepper hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.