Roasted Bell Pepper Hummus with a Southern Twist
Discover a delicious Roasted Bell Pepper Hummus recipe with a Southern twist! Made with fresh chickpeas, smoky paprika, and a hint of cayenne, it's the perfect dip for any occasion.
Equipment
- 1 food processor
Ingredients
- 2 cups cooked chickpeas (save 1/2 cup of the cooking water)
- 1 cup roasted bell peppers (roasted until soft and slightly charred)
- 1/2 cup smooth tahini
- 2 1/4 tbsp olive oil
- 2 1/2 tbsp lemon juice
- 2 tsp onion powder
- 1 tbsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 extra scoop minced garlic for garnish
Instructions
- Prepare the Chickpeas: If you're using dried chickpeas, cook them until tender and set aside 1/2 cup of the cooking liquid. This "bean juice" will give your hummus a super smooth consistency. If using canned chickpeas, drain and rinse them but save some of the liquid from the can.
- Blend the Ingredients: In a food processor, add your cooked chickpeas, roasted bell peppers, tahini, olive oil, lemon juice, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Pulse a few times to combine everything.
- Add the Liquid: Slowly pour in the reserved chickpea cooking water (or bean juice) and blend until the mixture becomes smooth and creamy. You can add more liquid if you prefer a thinner consistency.
- Taste and Adjust: Give the hummus a taste and adjust seasoning if needed—more lemon juice for tang, more cayenne for spice, or a bit more salt for flavor balance.
- Garnish: Transfer your hummus to a serving bowl and add an extra scoop of minced garlic on top for garnish. You can also drizzle a little extra olive oil and a sprinkle of smoked paprika for a beautiful finish.
- Serve: Serve with warm pita bread, fresh veggies, or crackers. This hummus also makes a great sandwich spread!