Roasted Red Pepper Hummus

Removing the skins is completely optional. The purpose is to create a smoother hummus, but it’s not necessary and I’ve made plenty of hummus with a little texture from the skins. It hasn’t bothered me a bit.

  • Prep time: 15 minutes
  • Yield: 1 cup

Ingredients

  • 1 (14 oz) can chickpeas, drained
  • 1 teaspoon baking soda
  • 1 large garlic clove, peeled
  • 1 lemon, zested and juiced
  • 1/2 teaspoon cumin
  • 3/4 teaspoon kosher salt
  • 2 tablespoons olive oil, plus more for garnish.
  • 1/2 cup roasted red peppers, divided and drained

Method

1 Soak the beans and remove the skins: In a medium bowl, add the drained chickpeas and the baking soda. Cover them with water and use your hands to rub and agitate the beans for about 30-45 seconds. Let them soak for about 10 minutes, agitating them every few minutes.

You should see the skins start to release from the chickpeas and rise to the top. Scoop the skins off, and run the beans under running water 3 or 4 times to get the rest of the skins out. You probably won’t get all of them, and that’s OK. You’re going for 80 percent perfect. Drain the beans completely.

A small white mixing bowl has canned chickpeas inside and a spoon is being used to sprinkle baking soda over top of the beans. A baking soda container is in the upper right hand corner. A small white mixing bowl set on a white countertop, has canned chickpeas and water inside. A hand is agitating the water to separate the skins from the beans. Horizontal view of a few canned chickpeas in the palm of a hand. The skins are removed from the chickpeas. In the background, the rest of the canned chickpeas are in a white bowl and soaking in water. A white mixing bowl with canned chickpeas inside are being drained of the water they were soaking in. The chickpea skins have separated from the beans.

2 Puree the chickpeas: In the bowl of a food processor, add the drained, skinned chickpeas and garlic. Puree for 1 minute, scraping down the bowl of the food processor. Add the lemon zest and 1 tablespoon of lemon juice. Puree for 1 minute, scraping down the bowl halfway through.

Add the cumin, salt and 2 tablespoons of olive oil. Puree until it looks creamy. Add 1/4 cup roasted red peppers. Puree until well incorporated, about 1 minute. Taste and adjust seasonings to your liking.

Overhead view of the inside of a food processor bowl with canned chickpeas and garlic cloves inside. The food processor is on a white background. Side view of a mini food processor on a white background. Creamy hummus is inside the bowl and a person is holding a spoon full of olive oil in one hand and the bottle of oil in the other. Overhead view of the inside of a food processor bowl. Easy roasted red pepper hummus is inside the bowl and roasted red peppers are on top of the processed hummus. The food processor is on a white background. Overhead view of the inside of a food processor bowl. Easy roasted red pepper hummus is inside the bowl. The food processor is on a white background and the lid is partially visible in the upper right hand side.

3 Transfer and garnish: Transfer the hummus to a bowl. Use the back of a spoon to create swoops and swirls in the hummus. Chop the remaining 1/4 cup of roasted red pepper, and sprinkle it over the top of the hummus. Drizzle with additional olive oil and a little additional lemon juice.

4 Serve: Serve the hummus with warm pita bread, pita chips, crackers, or freshly sliced vegetables. You can also use it as a spread on sandwiches.