This Roasted Red Pepper & Sun-Dried Tomato Hummus needs to be on your radar (and dinner table) ASAP! This Hummus is a little sweet, a little tangy, a little spicy, and definitely addicting!
You can make this recipe using either dried or canned chickpeas. I’ve included the instructions for both methods below.
Dried Chickpeas: Take 1 cup of dried chickpeas and place them in a large bowl. Sprinkle with 1 teaspoon of baking soda and cover the chickpeas with plenty of water; soak overnight. It’s important to add enough water because the chickpeas will expand considerably. After soaking, drain chickpeas and place in a heavy medium sized pot. Cover the chickpeas with a couple of inches of water. Bring to a boil, reduce heat, and simmer for 1 hour 45 minutes. This should yield 3 cups of cooked chickpeas.
Canned Chickpeas: Drain, rinse, combine with 1 teaspoon baking soda; simmer for 20 minutes to soften.
Roasted Red Pepper and Sun-Dried Tomato Hummus
- 1 baking sheet
- 1 food processor
- 1 silicone spatula
- 3 cups cooked chickpeas peeled
- 1 red pepper roasted and skin removed
- 1 tbsp extra-virgin olive oil
- 2 tbsp sun-dried tomatoes packed and chopped; I used jarred sun-dried tomatoes in extra virgin olive oil
- 2 garlic cloves chopped
- ⅓ cup tahini
- 2 tbsp red wine vinegar
- ½ tsp red chili flakes more or less to taste
- ½ tsp dried oregano
- ½ tsp kosher salt plus more to sprinkle on red pepper for roasting
- 3 ice cubes
- hot water if needed
- Dried Chickpeas: Take 1 cup of dried chickpeas and place them in a large bowl. Cover the chickpeas with plenty of water and soak overnight. It's important to add enough water because the chickpeas will expand considerably. After soaking, drain chickpeas and place in a heavy medium sized pot. Cover the chickpeas with a couple of inches of water. Bring to a boil, reduce heat, and simmer for 1 hour 45 minutes. This should yield 3 cups of cooked chickpeas. Canned Chickpeas: Drain, rinse, then simmer for 20 minutes to soften.
- Add 1 1/2 tsp of baking soda to the pot of hot water (after cooking chickpeas), and let it sit for a few min. Place a fine mesh strainer in the sink, then take a handful of chickpeas and rub together under running water to separate the skins. Discard the skins and let the chickpeas cool.
- Preheat the oven to 400° F and set a rack to the middle position. Line a baking sheet with foil for easy cleanup. Slice the red pepper in half; remove the ribs and seeds. Rub the olive oil on the inside and outside of the red pepper, sprinkle with salt, and place the cut side down. Roast in the oven for 45 minutes. The skin will look a bit charred but that's okay!
- Remove the roasted red pepper from the oven and let it cool completely before removing the skin. Once cooled, the skin should peel off rather easily. Place the red pepper (and it’s juices/oil) in a small bowl; set aside.
- Add cooled cooked chickpeas and garlic to the bowl of a food processor; blend until smooth.
- While the food processor is running, add roasted red pepper, sun-dried tomatoes, ice cubes, tahini, red wine vinegar, red chili flakes, oregano, and salt; blend for 5 minutes. Check the consistency. If it’s still too thick, add a tbsp of hot water at a time, until you reach the desired consistency. Taste and adjust seasoning, if needed.
- Spread onto a plate or shallow serving bowl and drizzle with your best extra virgin olive oil. Garnish with a tbsp of chopped sun-dried tomatoes, a few olives, and a dusting of oregano.