Appetizer
Hummus with Jalapeño and Bell Pepper Strips: A Spicy, Creamy Dip
Original name: Hummus with Jalapeño and Bell Pepper Strips
About this dish
This hummus is a love letter to my grandmother's kitchen, where she'd roast peppers and chilies until the air smelled sweet and smoky. The jalapeño brings a gentle heat, while the bell pepper strips add a fresh crunch.
Blended with silky tahini and bright lemon, this dip is perfect for scooping with warm pita or crisp vegetables. It's a dish that tastes like home, yet feels effortlessly vibrant.
Ingredients
UK and US measurements are both included for every recipe.
Cooked chickpeas
grain400 g
Imperial measurement: 2 cups
Tahini
other60 g
Imperial measurement: 1/4 cup
Fresh lemon juice
liquid60 ml
Imperial measurement: 1/4 cup
Garlic
vegetable1 clove
Ground cumin
spice1/2 tsp
Salt
spice1 tsp
Olive oil
fat3 tbsp
Water
liquid60-90 ml
Imperial measurement: 1/4 to 1/3 cup
Jalapeño
vegetable1
Red bell pepper
vegetable1
Smoked paprika
spice1/2 tsp
Fresh parsley
herb2 tbsp chopped
Method
Roast the peppers
PT10MPlace the jalapeño and bell pepper in a dry skillet over medium-high heat. Char them on all sides until the skin is blistered and blackened in spots, about 8-10 minutes. If you prefer less heat, remove the seeds from the jalapeño after charring.
Blend the hummus
PT5MIn a food processor, combine the chickpeas, tahini, lemon juice, garlic, cumin, and salt. Blend until smooth, scraping down the sides as needed. With the motor running, slowly add olive oil and 2 tablespoons of water, blending until creamy. Add more water if needed to reach your desired consistency.
Add peppers
PT5MOnce the peppers are cool enough to handle, remove the skins from the bell pepper (optional) and dice the pepper and jalapeño thinly. Reserve a few strips for garnish. Fold most of the peppers into the hummus, reserving a few for the top.
Garnish and serve
PT5MTransfer the hummus to a shallow bowl. Drizzle with extra olive oil, sprinkle with smoked paprika, and top with the reserved pepper strips and fresh parsley. Serve with warm pita, crackers, or fresh vegetables.
Equipment
- food processor
- skillet
Nutrition facts
Tips
- If you're sensitive to heat, remove the seeds and ribs from the jalapeño before charring to tame its spice.
- To make this hummus extra silky, peel the chickpeas before blending—it only takes a few minutes and yields a luxurious texture.
- Taste and adjust the lemon and salt as you go, the right balance brightens the whole dip.
- If you want a smokier flavor, add an extra pinch of smoked paprika or char the bell pepper skins well removing them.
Serving suggestions
- Serve this hummus with warm pita bread, pita chips, or crisp vegetable sticks like carrots and cucumber. It also makes a wonderful filling for wraps or as a spread on sandwiches.
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Recipe by
Linh Tran
Specialises in Vietnamese cuisineLinh Tran makes ca kho (caramelized fish) in a clay pot that has been in her family for 60 years.
Describe yourself in three words: Nostalgic, gentle, caramel smell.