Description
This Roasted Red Pepper and Sriracha Hummus combines smoky, spicy flavors with creamy chickpeas for a delicious and vibrant dip. Roasting the red bell pepper adds a charred sweetness that perfectly complements the heat from the sriracha and the earthiness of tahini, making it an irresistible appetizer or snack.
Ingredients
Scale
Vegetables
- 1 red bell pepper
- 1 clove garlic
Legumes & Pantry
- 1 (19 fluid ounce) can chickpeas, drained
- 1 heaping tablespoon tahini
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt & pepper to taste
Condiments & Oils
- 2 tablespoons sriracha sauce
- Juice from 1/2 lemon
- 1/4 cup olive oil
Instructions
- Roast the Red Pepper: Preheat your oven to 400°F and position the rack near the top. Line a baking sheet with tin foil for easy cleanup. Cut the red bell pepper in half, removing seeds and stem. Place the two halves cut-side down on the baking sheet and roast for 20 minutes, then flip and roast for an additional 20 minutes, until the skin is charred around the edges.
- Prepare Other Ingredients: While the pepper roasts, add the chickpeas, sriracha sauce, lemon juice, tahini, garlic, ground cumin, smoked paprika, salt, and pepper into a food processor.
- Cool and Add Roasted Pepper: Once the pepper is roasted, let it cool for about five minutes to handle safely. Then peel off any loose charred skin and add the pepper halves to the food processor with the other ingredients.
- Blend and Incorporate Olive Oil: Blend all ingredients on high speed. Slowly drizzle in the olive oil while blending. After adding the oil, stop to scrape down the sides of the processor bowl, then blend for an additional one to two minutes until the mixture is smooth and creamy.
- Chill Before Serving: Transfer the hummus to a container and refrigerate for at least one hour to let the flavors meld and to chill the hummus for optimal taste and texture.
Notes
- You can substitute fresh lemon juice with bottled lemon juice if needed, but fresh is preferred for brightness.
- For a milder dip, reduce the sriracha sauce or omit it entirely.
- This hummus can be stored in an airtight container in the refrigerator for up to 4 days.
- Serve with pita bread, fresh veggies, or as a spread on sandwiches for added flavor.
- If you prefer a chunkier texture, pulse the ingredients less when blending.
