Ingredients:

  • 2 large red bell peppers (approx. 450g)
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/3 cup tahini
  • 3 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 2 tbsp extra virgin olive oil
  • 3 tbsp ice-cold water
  • 1/2 tsp salt

Instructions:

  1. Preheat your broiler to high. Rub the red peppers with 1 tbsp of olive oil and a pinch of salt.
  2. Place peppers on a baking sheet and broil for 5–7 minutes per side until the skin is blistered and blackened in spots.
  3. Immediately transfer hot peppers to a bowl and cover with plastic wrap for 10 minutes to steam the skins.
  4. Peel away the charred skin, remove the seeds, and pat dry.
  5. Add the tahini and lemon juice to the food processor. Process for 1 minute until the mixture is pale and whipped.
  6. Stream in the 2 tbsp of olive oil while the motor is running to create a creamy emulsion.
  7. Add the drained chickpeas, minced garlic, cumin, smoked paprika, and salt. Process until mostly smooth (about 2 minutes).
  8. Add the roasted red peppers and process for another 30–60 seconds until the hummus is a vibrant, uniform orange.
  9. While the processor is running, drizzle in ice-cold water one tablespoon at a time until the dip reaches a light, airy consistency.