Roasted Red Pepper Hummus

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Before hummus became a global staple, it was a simple, nourishing dish rooted in the Levant — a blend of chickpeas, garlic, lemon, and olive oil eaten for centuries across the Eastern Mediterranean.

Chickpeas, one of the earliest cultivated legumes, have long sustained communities in what are now Syria, Lebanon, Palestine, Israel, and Jordan.

On the other hand, red peppers trace their ancestry to the Americas, where Indigenous peoples cultivated capsicum varieties long before European contact. When these two traditions meet — the earthy pulse of the Old World and the smoky sweetness of the New — you get something uniquely modern and entirely rooted.

This roasted red pepper chickpea dip is a small tribute to global foodways that have always been connected, even before we had a name for fusion.

Enjoy this creamy, vibrant dip that blends roasted red peppers with chickpeas and garlic. Perfect for spreading, dipping, or layering onto summer snack plates.

Ingredients

• 2 cans chickpeas, rinsed and drained (or 3 cups cooked)

• 4 roasted red peppers, cooled, peeled, and seeded

• 1 bulb garlic, roasted

• 1 lemon, juiced

• 1 tablespoon olive oil

• Salt, to taste

Instructions

1. Add chickpeas, roasted red peppers, roasted garlic, lemon juice, and olive oil to a blender or food processor.

2. Blend until smooth and creamy. Use an immersion blender and jar if preferred.

3. Taste and adjust salt. Blend again to combine.

Tips and Tricks

• Roasting Options: Red peppers can be roasted in a traditional oven, toaster oven, sautéed in a pan, or substituted with jarred roasted peppers.

• Consistency Check: For best texture, aim for a smooth, spreadable dip—thicker than a sauce, but not too dry. Add a splash of water or olive oil if needed.

• Custom Flavours: Taste as you go. Add lemon, salt, or garlic to preference.

• Optional Add-Ins: For a classic hummus flavour, blend in 1 tablespoon tahini.