Homemade Roasted Red Pepper Hummus From Scratch

To Roast The Red Peppers:

1. Open fire method (stove top or BBQ) – set the stove on high, and place whole pepper directly on the open flame. Using tongs keep turning it to roast evenly on all sides. The skin will blacken and start blistering. Blacken skin on all sides but ensure you don’t burn the peppers.
2. Oven method – for even cooking, I prefer to cut peppers in half and roast them in the oven. Slice peppers vertically into half, and remove the stem and seeds. Place it on a baking tray lined with aluminum foil and roast in a preheated oven at 400 F for about 20-25 minutes, until the skin blackens.

Cook Chickpeas:

1. Use your instant pot to turn dried chickpeas into perfectly cooked beans that you can use in hummus or any other dish. Canned chickpeas – BE GONE! Learn how to make your own perfectly cooked chickpeas.

Make Red Pepper Hummus:

1. You'll need a powerful blender to make smooth, creamy hummus.
2. Add all ingredients – chickpeas, roasted peppers, garlic, tahini, salt, cumin powder, smoked paprika, lemon juice, and half of the olive oil. Start blending. For easy blending, add water if required, add very little. You do not want to make runny hummus. Slowly pour remaining olive oil while blending and blend until smooth.
3. Serve it with pita bread, spread it in sandwich, serve it as dip with raw vegetables, use in salad dressings.
4. Any leftovers can be refrigerated in air tight containers for about 5-6 days.