Jarred roasted peppers are drained and patted dry so the hummus stays thick rather than watery.
Everything goes into the food processor at once, then cold water is added a tablespoon at a time until it is thick but creamy.
Why This Recipe Works
- Drying the peppers keeps the dip from going loose.
- Cold water added slowly gives a lighter texture than more oil would.
- Blending long past the point it looks done is what makes it smooth.
- A swirl in the surface holds the finishing oil.
What Goes in the Processor
The proportions behind the colour.
- Chickpeas1 can (15 oz)
- Roasted red peppers1 cup
- Tahini1/3 cup
- Lemon and oil3 tbsp and 2 tbsp
Cold water is added last, a tablespoon at a time.
How to Make It
Processor loaded
Add the chickpeas, roasted red peppers, tahini, lemon juice, 2 tablespoons olive oil, garlic, cumin and salt to a food processor.
Blended
Blend until very smooth, scraping the bowl as needed. Add cold water 1 tablespoon at a time until the hummus is thick but creamy.
Swirled
Spoon into a shallow bowl and make a swirl in the surface.
Finished
Drizzle with olive oil and finish with red pepper flakes and parsley.
Ingredient Notes
- Jarred roasted red peppers
- One cup, drained and patted dry.
- Tahini
- A third of a cup; sesame is an allergen.
- Cold water
- Two to four tablespoons, added a spoon at a time.
Success Tips
- Blend for a full two minutes, scraping down twice.
- Add water gradually; it is easy to go too thin.
- Serve at cool room temperature so the flavours open up.
Serving Ideas
Spoon into a shallow bowl, swirl, then drizzle with oil and scatter chili flakes and parsley.
Storage and Reheating
Refrigerate
Refrigerate airtight up to 4 days.
Frequently Asked Questions
Fresh or jarred peppers?
Jarred roasted peppers, drained and patted dry.
Does it contain sesame?
Yes, a third of a cup of tahini.
