Hummus · Roasted Red Pepper

Roasted Red Pepper Hummus

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Before you start

Gather your ingredients

⅓ cup tahini, well stirred
Swaps for tahini
Instead of tahini
- Sunflower seed butter: The same amount. Sweeter and earthier; close in texture.
- Cashew or almond butter: The same amount. Milder and sweeter.
- Greek yogurt + a little sesame oil: The same amount of yogurt, plus a few drops of toasted sesame oil. Tangy and lighter; still tastes of sesame (skip the oil for a sesame allergy).
More for tahini

Cooking for an allergy? Check every label.
3 tbsp lemon juice
Swaps for lemon juice
Instead of lemon juice
- Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
- Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
- White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.
More for lemon juice
1 clove garlic
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
¾ tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
1 tsp smoked paprika
Swaps for smoked paprika
Instead of paprika
- Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
- Chipotle powder: About ¼ the amount. Smoky and much hotter.
More for paprika
½ tsp ground cumin
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
More for cumin
1 can chickpeas, 15 oz, drained and rinsed
¾ cup roasted red peppers, from a jar, drained and patted dry
2 tbsp olive oil
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
More for olive oil
1 pinch red pepper flakes, for a little heat
Swaps for red pepper flakes
Instead of red pepper flakes
- Cayenne: About half as much. Even heat throughout, no flakes.
- Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
- A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.
More for red pepper flakes

Step 1 of 6

Blend the tahini, lemon juice, garlic, salt, smoked paprika and cumin in a food processor until thick and fluffy.

Step 2 of 6

Add the chickpeas and blend until finely ground, scraping down the bowl.

Step 3 of 6

Add the roasted red peppers and olive oil.

Step 4 of 6

Blend until completely smooth. The peppers add enough liquid that you usually won't need any water.

Step 5 of 6

Taste and adjust with more salt or lemon juice.

Step 6 of 6

Spoon into a bowl, drizzle with a little olive oil and sprinkle with red pepper flakes, if using.

All done

Enjoy!

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Ingredients

⅓ cup tahini, well stirred
Swaps for tahini
Instead of tahini
- Sunflower seed butter: The same amount. Sweeter and earthier; close in texture.
- Cashew or almond butter: The same amount. Milder and sweeter.
- Greek yogurt + a little sesame oil: The same amount of yogurt, plus a few drops of toasted sesame oil. Tangy and lighter; still tastes of sesame (skip the oil for a sesame allergy).
More for tahini

Cooking for an allergy? Check every label.
3 tbsp lemon juice
Swaps for lemon juice
Instead of lemon juice
- Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
- Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
- White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.
More for lemon juice
1 clove garlic
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
¾ tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
1 tsp smoked paprika
Swaps for smoked paprika
Instead of paprika
- Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
- Chipotle powder: About ¼ the amount. Smoky and much hotter.
More for paprika
½ tsp ground cumin
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
More for cumin
1 can chickpeas, 15 oz, drained and rinsed
¾ cup roasted red peppers, from a jar, drained and patted dry
2 tbsp olive oil
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
More for olive oil
1 pinch red pepper flakes, for a little heat
Swaps for red pepper flakes
Instead of red pepper flakes
- Cayenne: About half as much. Even heat throughout, no flakes.
- Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
- A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.
More for red pepper flakes