1. Prepare the Roasted Red Peppers
Jarred Peppers: If using jarred roasted red peppers, simply drain and chop them, set aside.
Roast Your Own:
- Oven Method: Preheat your oven to 400°F (200°C). Place whole red peppers on a baking sheet lined with parchment paper. Roast for about 20-40 minutes (depending on the size), turning occasionally until the skin is charred and blistered. Remove from the oven, place in a bowl, and cover with plastic wrap to steam for 10 minutes. Peel off the skin, remove the seeds and roughly chop them.
- Stovetop Method: Place the whole pepper directly on the burner of a gas stove set to medium-high heat. Turn with tongs until all sides are charred and blistered, about 5-8 minutes. Place in a bowl, cover to steam, then peel, seed and chop them.
2. Make the Hummus
- In a food processor, combine the roasted red peppers, drained chickpeas, liquid from the chickpea can, tahini, lemon juice, olive oil, garlic, cumin and salt. Blend until smooth.
- If the hummus is too thick, add a bit more chickpea liquid or water until you reach your desired consistency.
3. Serve
- Transfer the hummus to a serving dish. Drizzle with a little more olive oil, a sprinkle of red pepper flakes or paprika and sumac.