This roasted red pepper hummus recipe is better than any store-bought kind. It’s smooth, creamy, and incredibly flavorful. All you need are a handful of ingredients and a blender to make this amazing appetizer. Super easy!
If cooking the chickpeas from dry- discard any bad-looking beans, then rinse. Add enough water to cover, then boil on the stove (2 - 3 hours) or cook in the Instant Pot (1 hour 30 minutes) until tender. Then drain.
Roast the red peppers:
Preheat the oven to 425 degrees F.
Cut the bell peppers in half and remove the seeds and ribs. Place cut-side down on a parchment paper-lined cookie sheet. Bake for 50 - 60 minutes or until the peppers are soft and the skin is black.
Allow the peppers to cool slightly, then peel off the papery skin.
Making the hummus:
In a large blender add 1 roasted red bell pepper, cooked chickpeas, tahini paste, olive oil, lemon juice, garlic cloves, cilantro, salt, and ground paprika. Blend until smooth. Taste and adjust seasoning if necessary.
For the topping, in a small bowl mix together the chopped red bell peppers, chickpeas, olive oil, and a dash of salt.
Pour the hummus into a serving bowl, then make a well in the middle. Drizzle with olive oil then put the topping in the middle. Top with sesame seeds, then enjoy!
Notes
Leftovers can last in the refrigerator for up to 5 days.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.