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traditional hummus recipe
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
A creamy homemade hummus recipe elevated with a smoky roasted red pepper swirl. The secret technique of adding ice water creates an exceptionally light and fluffy texture, perfect for a healthy dip or appetizer.
Ingredients
- 400 g (15 oz) canned chickpeas, rinsed (skins can be removed for extra-smooth results)
- 60 ml (1/4 cup) quality tahini, stirred
- 60 ml (1/4 cup) fresh lemon juice
- 2 cloves garlic, minced
- 2 g (1/2 tsp) fine sea salt
- 1.5 g (1/4 tsp) ground cumin
- 60 ml (1/4 cup) ice water
- 60 ml (4 tbsp) extra virgin olive oil, divided (for hummus base and swirl)
- 2 medium red bell peppers
- 1 small red chili, deseeded (optional, or 1 g chili flakes)
- 2 g (1/2 tsp) smoked paprika
- Pinch of salt
- 5 g (1/4 cup) fresh parsley, chopped (for garnish)
Instructions
- Prepare Peppers: Preheat oven to 400°F (200°C). Halve and seed bell peppers and chili. Roast on a baking sheet for 20-25 minutes until skins blistered and flesh is tender.
- Steam and Peel: Transfer hot peppers to a heatproof bowl, cover tightly, and steam for 10 minutes. Peel off skins when slightly cooled. Discard skins.
- Blend Swirl: Blend peeled roasted peppers, chili (or chili flakes), 1 tbsp olive oil, paprika, and salt in a food processor until a smooth paste forms. Set aside.
- Make Hummus Base: Combine rinsed chickpeas, tahini, lemon juice, garlic, cumin, and sea salt in a food processor. Process for 1-2 minutes until very smooth, scraping sides.
- Whip Hummus: Slowly drizzle in ice water and remaining 3 tbsp olive oil while processing continuously for 2-3 minutes until light, fluffy, and whipped in texture. Add extra ice water if too thick.
- Swirl and Serve: Spoon hummus into a bowl, create a well in the center, and add dollops of red pepper swirl paste. Gently swirl with a knife. Garnish with additional olive oil, parsley, and paprika.
Notes
For an ultra-creamy texture, remove the chickpea skins before blending (optional but recommended). Store the red pepper swirl separately from the hummus base for best visual presentation and keep refrigerated in an airtight container for up to 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Blending, Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 130 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Hummus, Roasted Red Pepper, Dip, Appetizer, Vegan, Vegetarian, Middle Eastern, Creamy Hummus, Healthy Snack
