This roasted red pepper hummus is bursting with flavor and easy to prepare at home! Roasted red peppers and smoked paprika add a nice smokiness.
If you're using chickpeas and want an incredibly smooth hummus, take the time to peel off and discard the skins (or as many of them as you have the patience to remove). While white beans aren't the traditional choice for hummus, I find they create a nice, smooth texture without the need to peel, so I often use them instead.
If using jarred red peppers, this recipe calls for approximately 1 (12-ounce) jar. If using homemade roasted red peppers, the quantity will depend on how large they are. One cup will be approximately 2-3 medium peppers.
In addition to adding a wonderful smoky flavor, smoked paprika adds a beautiful color for presentation. I prefer to sift a thin layer over the hummus since it looks nice, but you can also add it directly to the hummus. After pureeing the ingredients in the food processor and making all of the necessary adjustments for taste and texture, puree in the smoked paprika, 1/4 teaspoon at a time, until you’re happy with the flavors.