Roasted Red Pepper Hummus

Preparation info

  • Difficulty


  • Serves


    for appetizers

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

We use dried chickpeas at Claire’s, but when I’m at home and need a last-minute dip for myself or for guests, I’m grateful for a can of chickpeas that I always have in the cupboard.


  • 1 organic red bell pepper, halved and seeded
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 4 cloves garlic, sliced
  • 1 13-ounce can organic chickpeas, drained
  • ½ teaspoon ground cumin
  • ½ cup sesame tahini
  • 2 tablespoons freshly squeezed lemon juice (from about ½ lemon)
  • 2 tablespoons water
  • Sea salt, to taste
  • ¼ teaspoon black pepper
  • Paprika


  1. Preheat the oven broiler to the high setting and raise the oven rack to the highest rung. Line a sheet pan with parchment paper or spray it with nonstick olive oil spray. Arrange the pepper halves cut side down on the prepared sheet. Broil for about 10-12 minutes, until the pepper halves are charred and the skin shriveled. Remove from the broiler, set the halves in a bowl, and cover the bowl with an inverted plate. Let stand for about 20 minutes, until the peppers “steam” and are cool enough to handle. Using your fingers, remove most of the charred skin, but leave a little behind for good flavor.
  2. Meanwhile, heat the 3 tablespoons of olive oil in a small skillet over low-medium heat. Add the garlic slices and cook for about 7 minutes, stirring frequently, until golden but not brown. Set aside to cool a bit.
  3. Place the drained chickpeas in the bowl of a food processor fitted with a metal blade. Add the peeled roasted pepper halves. Add the cooked garlic and the remaining olive oil, using a rubber spatula to scrape the skillet. Add the cumin, tahini, lemon juice, water, salt, and pepper. Cover and process for about 30 seconds, stopping once or twice to scrape down the sides of the bowl, until nearly smooth. Taste for seasoning. Turn into a shallow rimmed bowl.
  4. Just before serving, use the back of a teaspoon to make a well in the center of the hummus, then pour the remaining teaspoon of olive oil into the well. Sprinkle the hummus lightly with paprika.