Cava-Style Roasted Red Pepper Hummus

This recipe captures the vibrant flavor of a restaurant classic using house-roasted peppers and organic tahini for a minimally processed experience.

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Ingredients

  • 2 large organic red bell peppers
  • 1 1/2 cups organic chickpeas (one 15-oz can), drained and rinsed
  • 1/4 cup organic stone-ground tahini
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt

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What you'll need

  • Half-sheet pan — Bake, broil, or roast appetizers on a flat, rimmed surface.
  • Small ramekins — Individual portions for dips, baked eggs, and small bites.
  • Pastry brush — Brush egg wash or oil on dough without tearing it.

Instructions

  1. Preheat oven to 400°F (200°C) and place peppers on a baking sheet.
  2. Roast peppers for 25-30 minutes, turning once, until the skins are charred and blistered; transfer to a bowl and cover with a plate for 10 minutes to steam.
  3. Peel off the charred skins and remove seeds from the peppers, then chop roughly.
  4. In a food processor, combine chopped peppers, minced garlic, lemon juice, and tahini.
  5. Pulse until the mixture is mostly smooth.
  6. Add chickpeas, cumin, and sea salt; process until reaching desired consistency.
  7. While processing on low, slowly drizzle in olive oil to emulsify.
  8. Transfer to a bowl and garnish with a drizzle of olive oil and a pinch of cumin.

FAQ

Can I use sunflower oil instead of extra virgin olive oil?

While sunflower oil is a good alternative if you're allergic to nuts, it does not provide the same rich flavor and health benefits as extra virgin olive oil.

Is tahini necessary in hummus?

Tahini provides a smooth texture and rich nutritional profile to hummus. However, it can be omitted by blending chickpeas with lemon juice and garlic until smooth.

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