Smoky Roasted Red Pepper Hummus
A bold, smoky twist on classic hummus made with roasted red peppers, garlic, and Turkish pepper paste — creamy, healthy, and utterly addictive.
Ingredients
- 1 ½ cups cooked chickpeas or 1 can, rinsed and drained
- 2 tablespoons tahini
- 2 roasted red bell peppers peeled and deseeded
- 1 whole bulb of roasted garlic roast wrapped in foil until soft, about 40 mins at 180°C/350°F
- 1 ½ teaspoons Turkish sweet red pepper paste biber salçası
- ½ teaspoon smoked paprika
- ½ teaspoon pul biber or Aleppo pepper
- ½ teaspoon ground cumin
- ½ teaspoon sea salt flakes
- 2 tablespoons lemon juice fresh
- 2 tablespoons extra virgin olive oil
- 2 –4 tablespoons ice-cold water as needed for consistency
- Garnish with extra virgin olive oil a sprinkle of pul biber, a pinch of smoked paprika, toasted pine nuts, toasted sesame seeds, and chopped fresh parsley.
Instructions
Roast the garlic:
- Cut the top off a garlic bulb, drizzle with olive oil, wrap in foil, and roast at 180°C (350°F) for 35–40 minutes until golden and soft.
- Roast the peppers if not using jarred. Peel and deseed once cool.
Blend the hummus:
- In a food processor, combine chickpeas, tahini, roasted peppers, all the roasted garlic cloves (squeezed from the bulb), red pepper paste, lemon juice, and spices.
Add olive oil and water:
- Blend, slowly adding oil and ice-cold water until smooth and creamy.
Taste and adjust:
- Add more lemon, salt, or spice if desired.
Serve and garnish:
- Swirl into a bowl and top with garnishes: olive oil, pul biber, smoked paprika, pine nuts, sesame seeds, and fresh parsley.
Video
Notes
🌿 Serving Suggestions:
- Serve with warm pita, flatbread, or crackers
- Pair with my Homemade Juicy Lamb Kebabs: Better Than Any Takeaway! for a bold and satisfying Mediterranean meal
- Dollop onto salads, bowls, or grain dishes
- Delicious with raw veggies or even on sourdough toast
- Use as a sandwich or wrap spread
🧊 Storage Tips:
- Store in an airtight container in the fridge for up to 5 days.
- Stir before serving, and add a fresh drizzle of olive oil if needed.
- You can freeze portions for up to 2 months (though texture may slightly change).