📖 Instructions

1. Preheat your oven to 400°F (200°C). This high heat is key to charring the red peppers properly, enhancing their sweetness and smoky flavor.
2. Wash and halve two large red bell peppers. Remove the stems and seeds. Place the peppers cut-side down on a baking sheet lined with parchment paper. This makes cleanup a breeze!
3. Roast the peppers for 25-30 minutes, or until the skin is blackened and blistered. Don't worry if they look burnt; that's exactly what we want! Keep a close eye, ovens can vary.
4. Remove the peppers from the oven and immediately place them in a bowl. Cover the bowl with plastic wrap or a kitchen towel. This will steam the peppers and make it easier to peel off the skin. Let them sit for 15-20 minutes.
5. While the peppers are cooling, toast 1/2 cup of walnuts in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly browned. Be careful not to burn them! Burnt walnuts are bitter.
6. Once the peppers are cool enough to handle, peel off the blackened skin. Discard the skin. The flesh underneath should be tender and juicy.
7. In a food processor, combine the peeled roasted red peppers, toasted walnuts, one 15-ounce can of chickpeas (drained and rinsed), 2 cloves of garlic (minced), 2 tablespoons of lemon juice, 2 tablespoons of tahini, 1/4 cup of olive oil, 1/2 teaspoon of cumin, 1/4 teaspoon of smoked paprika, and salt and pepper to taste. Did I mention I love smoked paprika? It's a game changer!
8. Process until smooth and creamy, scraping down the sides of the food processor as needed. If the hummus is too thick, add a tablespoon of water at a time until you reach your desired consistency.
9. Taste and adjust seasonings as needed. You might want to add more lemon juice for tanginess, garlic for a bolder flavor, or salt and pepper to enhance the overall taste.
10. Transfer the hummus to a serving bowl. Drizzle with olive oil, sprinkle with chopped walnuts and fresh parsley (optional).
11. Serve with pita bread, vegetables (carrots, celery, cucumbers), or crackers. It's also delicious as a spread on sandwiches or wraps.