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Air Fryer Roasted Red Pepper Hummus Dip - Creamy, Smoky, and Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large red bell pepper (or 2 small), cored and quartered
  • 1 can (15 ounces) chickpeas, drained and rinsed (reserve liquid)
  • 3 tablespoons tahini (stirred well)
  • 2–3 tablespoons fresh lemon juice (to taste)
  • 1 large garlic clove (or 2 small), minced
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional but great with peppers)
  • 1/2–3/4 teaspoon kosher salt, to taste
  • 2–4 tablespoons ice water (or reserved chickpea liquid, aka aquafaba)
  • Optional toppings: chopped parsley, more smoked paprika, sesame seeds, crushed red pepper, feta crumbles, toasted pine nuts
  • For serving: pita, pita chips, warm flatbread, sliced cucumbers, carrots, cherry tomatoes, bell pepper strips

Method
 

  1. Roast the peppers in the air fryer. Preheat the air fryer to 390–400°F (200–205°C). Pat pepper pieces dry, toss lightly with oil and a pinch of salt, and place skin side up in the basket. Air fry for 8–12 minutes until skins blister and blacken in spots.
  2. Steam and peel. Transfer hot peppers to a bowl and cover with a plate for 5 minutes. The steam loosens the skins. Peel off the charred skins and discard. Roughly chop the roasted pepper flesh.
  3. Warm the chickpeas. Microwave rinsed chickpeas for 30–45 seconds or warm them in a small pot. Warm chickpeas blend smoother and make creamier hummus.
  4. Build the base. In a food processor, add tahini, lemon juice, and garlic. Blend for 30 seconds until creamy. This step helps the tahini whip and prevents a heavy texture.
  5. Add chickpeas and spices. Add warm chickpeas, cumin, smoked paprika, and salt. Blend for 45–60 seconds, scraping down sides as needed. Add olive oil and blend again to combine.
  6. Add the roasted peppers. Drop in the chopped roasted red pepper and blend until smooth. The mixture may look thick at first.
  7. Adjust texture. With the processor running, drizzle in ice water (or aquafaba) 1 tablespoon at a time until the hummus turns light and silky. Aim for a soft, spreadable consistency.
  8. Taste and balance. Add more lemon for brightness, salt for depth, or paprika for smokiness. If you like heat, add a pinch of cayenne or crushed red pepper.
  9. Serve it right. Spoon into a shallow bowl, make a swirl with the back of a spoon, and finish with a drizzle of olive oil. Top with parsley, a dusting of paprika, or toasted pine nuts for crunch.