Ina Garten Roasted Red Pepper Hummus

Ina Garten roasted red pepper hummus, a make ahead party dip, started at her Barefoot Contessa shop where the crew made batches of it daily. She blends Sriracha and roasted red peppers into the classic, so it has a warm, smoky kick that regular versions don't have.

The food processor does all the work in one shot, but stop before the hummus goes smooth. A coarse, slightly chunky texture holds the olive oil drizzle and toasted pine nuts on top much better.

Source: Make It Ahead (2014)

Ina Garten Roasted Red Pepper Hummus

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

14

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

110

kcal

Chickpeas and tahini blended with charred red peppers and a kick of Sriracha create a thick, slightly chunky dip. Topped with crunchy toasted pine nuts and a generous olive oil drizzle.

Ingredients

• 1 (29-ounce) can chickpeas, drained (3 cups)
  

• 1/2 cup freshly squeezed lemon juice (3 lemons)
  

• 1/3 cup sesame tahini
  

• 2 tablespoons chopped garlic (6 cloves)
  

• 1 1/2 teaspoons Sriracha
  

• 2 roasted red bell peppers
  

• Kosher salt and freshly ground black pepper
  

• Good olive oil
  

• 2 tablespoons toasted pine nuts, for serving
  

• Toasted pita triangles and fresh vegetables, for serving

Directions

• Blend and serve: Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 1 tablespoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process until the mixture is coarsely puréed. Taste for seasonings, and transfer to a serving bowl. Drizzle with olive oil, sprinkle with toasted pine nuts, and serve cold or at room temperature with pita triangles and vegetables.

Tools for this recipe

• Cuisinart 14-cup food processor, Zulay metal lemon squeezer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use jarred roasted red peppers instead of roasting my own?

Jarred roasted red peppers work fine here. Just drain them well and pat them dry so they don't water down the hummus. Ina doesn't specify fresh or jarred, so use whichever is easier.

How long does this hummus keep in the fridge?

Ina says you can prepare it, cover it, and refrigerate for up to a week. The flavors actually get better after a day or two, since the Sriracha and roasted peppers have time to meld with the tahini.

Can I freeze roasted red pepper hummus?

You can freeze it for up to three months in an airtight container. The texture may be slightly grainier after thawing, so give it a good stir before serving. Add a fresh drizzle of olive oil on top to bring it back.

Can I make this without a food processor?

A blender works, but you may need to add a splash of water to get things moving. The texture won't be as coarse and chunky, so stop blending early if you want that rustic feel. A food processor gives you the most control.

How do I toast pine nuts without burning them?

Use a dry pan over low heat, tossing them often for 5 to 10 minutes. Pine nuts go from golden to burnt in seconds, so don't walk away from the stove. Pull them off the heat the moment they start to turn color.