Paprika-Hummus (roasted red pepper hummus)
A red pepper hummus built on peppers roasted until their skins blacken and blister, then peeled, since the charred skin carries a bitter, papery texture that undermines the smooth base if left on. Draining the roasted peppers briefly before blending is what keeps the hummus from turning too loose from the extra moisture they release as they cool.
Prep20 min
Cook25 min
Servings4
Christoph's roasted red pepper hummus, the peppers roasted until fully blackened and peeled before blending.
Ingredients
Units
Temperature
Servings
Hummus
- 2 red bell peppers rounded
- 400 g chickpeas, drained, tinned rounded
- 60 g tahini rounded
- 30 ml lemon juice rounded
- 1 garlic clove rounded
- 20 ml olive oil rounded
- to taste fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Preheat the oven to 220°C (fan). Roast the whole peppers on a sheet for 20 to 25 minutes, turning once, until the skin is fully blackened and blistered on all sides.
- Transfer to a bowl and cover tightly with a plate or plastic wrap. Let steam for 10 minutes, which loosens the skin.
- Peel off the blackened skin, remove the stem and seeds, and let the flesh drain briefly in a sieve.
- Blend the roasted pepper flesh, chickpeas, tahini, lemon juice and garlic until mostly smooth.
- With the blender running, drizzle in the olive oil. Season with salt.
Notes
- Roast the peppers until the skin is fully blackened, not just lightly charred. A partially charred pepper doesn’t steam-loosen its skin properly, and any papery skin left on gives the hummus a bitter, unpleasant texture.
- Let the roasted peppers drain briefly before blending. They release noticeable moisture as they cool and are handled; skipping this step can leave the hummus looser than intended.
- Steam the peppers covered before peeling. The trapped steam is what loosens the skin enough to peel off easily; skip this and you’ll be scraping at stubborn, stuck-on skin.
- It keeps for 4 days in the fridge, and the flavour deepens slightly after the first day.
Ingredient substitutions
- Jarred roasted red peppers are a fine shortcut if you’re short on time; drain them well before using.
- A pinch of smoked paprika blended in reinforces the roasted pepper flavour.
- Top with a drizzle of olive oil and a few whole chickpeas before serving.
From Christoph Mayer