Roasted Red Pepper Hummus


  • 1 cup dried chickpeas
  • 3 1/2 cups vegetable broth
  • 6 garlic cloves
  • 1 bay leaf
  • Juice of 1 lemon
  • 3 tbsp tahini
  • 2 tbsp extra-virgin olive oil
  • 1 tsp cumin
  • 1 tsp seasoned salt
  • 1 tsp garlic salt
  • 1 jar roasted red peppers
  • Any other of your favorite seasonings
  • Place the chickpeas in a large pot or mixing bowl, add about 4 cups of hot water, and cover. Allow to soak at room temperature for 8 hours. (NOTE: Do not skip this step!)
  • After soaking, drain and rinse the chickpeas in a strainer. Place them in the Instant Pot along with the broth, garlic, and bay leaf.
  • Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 20 minutes. When done, allow a 5-minute natural release followed by a quick release.
  • Discard the bay leaf and reserve 1/2 cup of the cooking liquid before straining the chickpeas.
  • In a food processor or blender, combine the chickpeas, lemon juice, tahini, olive oil, cumin, seasoned salt, garlic salt, half of the roasted red peppers and a few splashes of juice from the jar, and the reserved cooking liquid. Pulse and then blend until creamy, scraping down the sides halfway through. Add seasonings of your choice to taste.
  • Pop in the fridge to cool for 2 hours. Meanwhile, roughly chop the remaining peppers for garnish.
  • When you’re ready to serve, use a spoon to carve a little crater in the center of the hummus and fill with the remaining red peppers. At the table, drizzle some olive oil over the top.
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