Roasted Red Pepper Hummus with Chipotle

5 from 1 vote

Roasted Red Pepper Hummus with Chipotle

A deliciously smoky roasted red pepper hummus with chipotle for a little extra kick. This hummus recipe without tahini has a smooth sweetness thanks to sweet roasted peppers and all the flavours we love in hummus. A perfect dish for a Mediterranean platter or Mexican themed picnic spread.

Prep Time30

Cook Time10

Total Time40

Course: Picnic Food

Cuisine: Appetizer

Servings: Cups

Calories: 164kcal

Author: Kate O'Malley

Ingredients

1 red bell pepper
2 cans of chickpeas or 3 cups of cooked chickpeas
2 tbsp olive oil
2 tbsp chipotle sauce
4 garlic cloves
1 tsp ground cumin
juice of 1 lemon 3 tbsp
1 tsp salt

Instructions

Preheat the oven to 375 ℉ | 190℃.
Chop the red bell pepper in half, and remove the stalk and seeds. Place both halves into an oven-safe tray and bake it for 10 minutes on each side or until nicely roasted and very tender. Ideally, the skins should be blistering. See note about skins. We have more tips for great roasted red peppers here.
Roasted garlic add-on: when roasting the red pepper, add the garlic cloves (with their peel) into the same tray. Roasted garlic will have a much more mellow flavour than using raw garlic. Check them after 10 minutes to prevent them from burning or drying out. They should be soft. Once garlic cloves are cool, you can easily pop them out of their skins.
Place all the ingredients in a food processor and blend until smooth. If the hummus is too thick, you can add one more olive oil or filtered water until the desired consistency. Be careful not to allow it to get too runny.
Store the hummus in an airtight container in the fridge for up to 5 days.

Notes

Peeling Red Peppers

You don't have to peel the peppers after cooking, especially if they have thin skin. However, removing the skins will yield much smoother hummus, especially if the skin is thick. Nicely blistered and even blackened skins will simply peel off when they are cool enough to handle. Or, for an easier peel, pop the hot peppers in a bath of water and peel in the water.

Keep the Juice from the Peppers

Peppers release a lot of juices when roasting. Reserve these juices from the pan and use them in the hummus for additional flavour and to assist with consistency.

Nutrition