1-Getting started with this roasted red pepper hummus is straightforward and fun. Begin by preparing your peppers, as this step adds that signature smoky flavor. Place an oven rack about 5 inches from the broiler and turn it on for the best results.

2-Core and cut the peppers into large flat pieces, then arrange them skin-side up on a baking sheet. Broil for 5 to 10 minutes until the skin chars, which enhances the taste and texture. After that, place the peppers in a sealed bag or cover with plastic wrap to steam for 10 to 15 minutes, making it easy to peel away and discard the charred skin while reserving 1 to 2 pieces for garnish. Roughly chop the rest and set aside.

3-Now, move to the blending part. In a food processor, blend the tahini and lemon juice for 1 minute, then scrape the sides and blend for another 30 seconds to make it smooth and whipped. Add the olive oil, garlic, cumin, cayenne pepper, and salt, then process for 30 seconds, scrape the sides again, and blend for another 30 seconds. Next, add half the chickpeas and process for 1 minute, scrape the sides, then add the remaining chickpeas and process for 1 to 2 minutes until thick and mostly smooth.

4-Once that’s done, toss in the chopped roasted peppers (except for the reserved pieces) and blend until everything is smooth. To get the right consistency, add 2 to 3 tablespoons of cold water or aquafaba while blending. Taste and adjust seasoning as needed, then transfer to a bowl, create a small well in the center, and top with the reserved chopped peppers. The total preparation time is about 35 minutes, with 25 minutes for roasting and peeling the peppers and 10 minutes for the rest.