Paprika-Hummus (roasted red pepper hummus)
Units
Temperature
Servings
Ingredients
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
Method
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.