This Smoked Red Pepper Hummus is easy to make at home and tastes incredible! The slightly toasty wood-fired flavor you get from roasting the chickpeas is perfect with the roasted red peppers!
Prep the red pepper by removing the stem and the seeds and cutting the pepper into quarters.
Drain the chickpeas and place them onto a lightly oiled, grill-safe baking sheet.
Put the red bell pepper onto a small baking sheet and into the grill.
Roast both for about 20 minutes. Remove the chickpeas when they are lightly browned.
Turn the heat up to 400°F. Continue roasting the bell peppers for another 10-15 minutes.
Place the roasted peppers into a large freezer baggie and seal. Let steam for a few minutes.
Remove the skin from the exterior of the pepper and discard.
Place the beans, roasted bell pepper, tahini, water, lemon juice, olive oil, garlic, and salt into a blender or food processor.
Pulse to combine and then blend until smooth. You may need to add more water to make it blend easily and get to a smooth consistency. Add a couple teaspoons at a time so it doesn't thin out too much.
Refrigerate after preparing and enjoy within 3-4 days for the best results.