Preheat your broiler. Start by slicing red bell peppers in half and removing the seeds and core. Lining a baking sheet with foil can make cleanup easier. Place the peppers skin side up on the sheet.
Broil the peppers for about 5 minutes, keeping an eye on them until the skins start to char. This roasting process enhances their flavor and gives them a nice smoky touch.
Once they’re charred, remove the peppers from the oven and transfer them to a glass bowl. Cover it with plastic wrap or seal them in a Ziploc bag for about 5 minutes. This helps steam the peppers, making it easier to peel the skins.
After cooling, peel the skins off the peppers, revealing the soft, sweet flesh underneath. Feel free to enjoy a piece if you can’t resist!
In your food processor, combine the roasted peppers with chickpeas, lemon juice, olive oil, tahini, garlic, cumin, salt, and pepper.
Blend the mixture for a good 5 minutes until it’s smooth and creamy. You can add a little water if the hummus is too thick, adjusting to your preferred consistency.
Taste your hummus and adjust the seasonings as desired. You might want to add more salt or a squeeze of lemon for extra zing.
Transfer your hummus to a serving bowl. Garnish with chopped roasted peppers, a drizzle of olive oil, sesame seeds, or everything seasoning if you like.
Serve it with pita chips, fresh vegetables, or use it as a delicious spread in sandwiches or wraps.
