Roasted Red Pepper Hummus

Roast Peppers

1. Move an oven rack so that it is about 5 inches from the broiler. Turn the oven broiler on.
2. Remove the core of the peppers, then cut them into large, flat pieces.
3. Arrange pepper pieces, skin-side up, on a baking sheet. Broil for 5 to 10 minutes until the pepper skin has charred.
4. Add peppers to a resealable plastic bag, seal it, and then wait 10 to 15 minutes until cool enough to handle. (Or, add the peppers to a bowl and cover it with plastic wrap.)
5. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces of the peeled roasted pepper pieces to use as a garnish, then roughly chop the rest.

Make Hummus

1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.How to Make Hummus-Recipe-Step-1
2. Add the olive oil, minced garlic, cumin, cayenne, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.
3. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.
4. Add the roughly chopped roasted peppers, saving 1 to 2 pieces for use as a garnish. Process until smooth.
5. The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency. Taste and adjust as needed.
6. Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers.
7. Store homemade hummus in an airtight container and refrigerate for up to one week. Freeze, covered with a thin layer of olive oil, for up to one month.