Ingredients
Method
- Drain and rinse the garbanzo beans thoroughly under cold water.
- In a food processor, combine the drained garbanzo beans, roasted red bell peppers, garlic clove, tahini, lemon juice, and kosher salt.
- Process on high speed for 2-3 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy.
- Taste the hummus and adjust seasonings if necessary, adding more salt or lemon juice to your preference.
Notes
- For the creamiest red pepper hummus, process it for an extra minute or two beyond just smooth, letting the blades really emulsify the ingredients. Adding a tiny splash of cold water or a drizzle of olive oil can help achieve that ultra-smooth consistency.
- To enhance the smoky flavor, you can lightly char your bell peppers over an open flame or under a broiler before roasting, then peel the skin.
- Storage: Store leftover red pepper hummus in an airtight container in the refrigerator for up to 5-7 days. A thin layer of olive oil on top can help prevent it from drying out. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To enhance the smoky flavor, you can lightly char your bell peppers over an open flame or under a broiler before roasting, then peel the skin.
- Storage: Store leftover red pepper hummus in an airtight container in the refrigerator for up to 5-7 days. A thin layer of olive oil on top can help prevent it from drying out. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.