Gluten Free Roasted Red Pepper Hummus Plate
Smoky, creamy, and loaded with fresh vegetables, this roasted red pepper hummus plate is the kind of spread that disappears fast at any table. Charring whole bell peppers in a hot oven and letting them steam until tender is what gives the hummus its deep, almost sweet smokiness — a flavor you simply can't get from a jar. Toasted garlic, tahini, fresh lemon juice, and a hit of smoked paprika round everything out into something genuinely restaurant-worthy. The whole plate comes together with crisp cucumber rounds, halved cherry tomatoes, briny Kalamata olives, and gluten free crackers, so every scoop has something going on. Store-bought hummus and dips can be a minefield of hidden additives and shared-facility warnings, but making it yourself from scratch means you know exactly what's in every bite. This recipe serves four and works beautifully as a starter, a light lunch, or an impressive snack board for guests.
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Learn more →Ingredients
4 servings
For the hummus
- 2 red bell peppers
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 cloves garlic, peeled
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- 3 tbsp olive oil, divided
- 2–3 tbsp ice water
For the plate
- 1 cup cherry tomatoes, halved
- 1 english cucumber, sliced into rounds
- ½ cup kalamata olives, pitted
- 4 oz gluten free crackers
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 pinch smoked paprika, for garnish (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast, turning once halfway through, for 20–25 minutes, until the skins are deeply charred and the peppers have collapsed. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes, until cool enough to handle.
- 2
Peel the charred skins off the peppers, remove the stems and seeds, and roughly chop the flesh. Discard any accumulated liquid.
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