Hummus with roasted red peppers is creamy, savory, with smoky pepper flavors and a little spicy kick to it. Don't limit yourself to boring hummus flavors.
Add all ingredients to a small blender or food processor. Add 1 or 2 tablespoons of water if needed for easier blending. Pulse multiple times until smooth and creamy.
Transfer to a bowl and top with garnishes. Serve right away with crackers, vegetables, pita bread.
NOTES
Prepare chickpeas - For better results, make sure to drain and rinse chickpeas. If you have more time, you can also simmer chickpeas in water over medium-low heat with 1-2 tablespoons of baking soda. This will help to get rid of chickpea skins that will result in ultra-creamy hummus. Wash and rinse under cold water.
Roasted pepper flavor - the more peppers you add the more pepper flavor you will get. Start with 3 and blend until smooth. Keep adding the peppers until you are satisfied with the result. Different brands vary and thus flavor will be different too. Make sure to use enough salt for the hummus!
How to make roasted peppers in the oven: Gather 4-5 Sweet red bell peppers (red preferred due to their ripe and sweet taste but green and yellow will work fine too) or Sweet red Italian peppers. Cut into fourths and remove the seeds. Lay on a baking sheet lined with foil or parchment paper, drizzle with olive oil and sprinkle with salt, pepper, and OPTIONAL: your favorite dried herbs (oregano, basil, coriander and etc). Roast for 30-45 minutes in a 400 F heated oven until peppers are soft and slightly charred. Let cool and proceed with the hummus instructions (once cooled you can remove the skins but this is optional).