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roasted red pepper hummus with chipotle

Roasted Red Pepper Hummus with Chipotle

This roasted red pepper hummus with chipotle is hummus with a serious kick & sweet balance from the roasted red pepper. Swoon-worthy (and spoon-worthy)!

Ingredients
  

Basic Hummus Recipe

  • 3 cups chickpeas (or 2 cans, rinsed and drained)
  • 1/2 cup tahini
  • 1/2 lemon, juiced
  • 1 tsp salt
  • 1/2 tsp cumin
  • 2 cloves garlic, minced
  • 1/2 cup hot water

Roasted Red Pepper Hummus

  • 3 cups chickpeas (or 2 cans, rinsed and drained)
  • 1/2 cup tahini
  • 1 tsp salt
  • 2 cloves garlic, minced
  • 1/2 cup hot water
  • 2 large red peppers (or 3 long ones)
  • 1 chipotle in adobo sauce
  • chili flakes

Instructions
 

For Basic Hummus

  • First, combine all ingredients in a food processor and process a few minutes until super smooth. You may have to scrape the sides a few times.
  • Lastly, taste for seasoning.This keeps well in the fridge for about 4-5 days.

For Roasted Red Pepper Hummus

  • First, roast the red peppers. Wash them well, pierce them with a knife (they tend to explode in the oven when you don’t do this) and place them on a cast iron pan, or a cookie sheet lined with parchment paper, and roast at 375 degrees for about 30 minutes, turning them often with tongs so they brown evenly on all sides.
  • Next, place them in a bowl and cover with a plate to steam 10 minutes.
  • Gently peel off the skin, and take the seeds out.
  • Add these roasted peppers to the rest of the ingredients in a food processor.
  • Lastly, add these roasted peppers to the rest of the ingredients. Process in a food processor a few minutes until super smooth. You may have to scrape the sides a few times. Taste for seasoning. Serve with chili flakes on the top.
  • This keeps well in the fridge for about 4-5 days.

Notes

For both these recipes, I prefer to use glass containers like these to store them (due to the fat content).