Go Back
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)!
Print Recipe Pin Recipe
Ingredients Method Notes

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

Method
 

For Basic Hummus
  1. 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.
  2. Lastly, taste for seasoning.This keeps well in the fridge for about 4-5 days.
For Roasted Red Pepper Hummus
  1. 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.
  2. Next, place them in a bowl and cover with a plate to steam 10 minutes.
  3. Gently peel off the skin, and take the seeds out.
  4. Add these roasted peppers to the rest of the ingredients in a food processor.
  5. 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.
  6. 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).