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You are here: Home / Dips/Sauces / Roasted Red Pepper Hummus (Oil Free!)

Roasted Red Pepper Hummus (Oil Free!)

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This is the best tasting roasted red pepper hummus recipe ever and it’s also oil-free and just 7 ingredients! Such a bold flavor and incredibly creamy! Is is smoky, tangy and nice kick that is the perfect healthy snack!

hummus in white bowl with veggies on the side

*This post was originally published on 6-3-2012 and has been updated with better instructions and new photos.

ROASTED RED PEPPER HUMMUS

Oil-free hummus is the perfect healthy snack. It’s high in protein, relatively low in fat and based on whole food ingredients. Not to mention, if flavored properly, it’s absolutely delicious! Red pepper hummus is undoubtedly one of my favorite flavors for hummus. I love roasted red bell peppers and the smokiness they provide.

To up the smoky flavor, I add smoked paprika and sriracha sauce. Let me tell you, this roasted red pepper hummus may be oil-free, but you’d never know it. It is creamy and silky smooth to the max and the flavor is incredible. I love to eat it on toast, as a spread on sandwiches or veggie burgers and to dip veggies or crackers in. Ok, ok, I also like to just eat it with a spoon.

white bowl of hummus on tray with veggies

INGREDIENTS NEEDED

  • Chickpeas
  • Roasted red bell peppers: You can use the store-bought that come in a jar (which I did) or roast your own.
  • Garlic: Don’t ever say hummus is hummus without garlic my friends. To me, it is absolutely crucial to hummus and the overall flavor, lol.
  • Roasted tahini: You want a really runny kind here, it tastes better and will make the hummus creamier. It should basically be near the consistency of oil. I love the Trader Joe’s and Kroger Simple Truth brands the best. They only have added salt and are so good I can eat them with a spoon.
  • Fresh lemon juice: Enough to give flavor, but not so much you think you are eating lemon dessert.
  • Smoked paprika: Using this spice enhances the red bell peppers smoky flavor and makes the whole taste so irresistible.
  • Sriracha: Adds a mild kick and another hint of smokiness. Sensing a smoky theme here??

HOW TO MAKE ROASTED RED PEPPER HUMMUS

Add all the ingredients into a food processor or a wide container Vitamix and blend until puréed and super creamy, scraping down the sides as necessary. The longer you blend, the creamier it will be. It only took about 30 seconds in my blender, but it may take a few minutes in a food processor. Taste and add any more salt, if desired.

This will keep a week in the fridge.

roasted red pepper hummus after blending in vitamix

HOW TO ROAST BELL PEPPERS

I use jarred here but have also made this with homemade roasted red bell peppers. If you would like to do this, preheat the oven to 425°F and line a pan with parchment paper. Add a large red bell pepper to the pan and roast for 20-25 minutes or until well charred. Remove and let cool a few minutes and then carefully remove the stem and seeds. Chop up and measure 2/3 cup. Do not peel off the blackened skin, that is where the flavor comes! 

hand dipping carrot into hummus

MORE VEGAN HUMMUS RECIPES

  • Spicy Buffalo White Bean Hummus
  • BBQ Hummus
  • Pizza Hummus
  • Avocado Hummus
  • Mexican Hummus

*This post contains affiliate links. See my full disclosure policy here.

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

hummus in white bowl with veggies on the side

Roasted Red Pepper Hummus (Oil-Free!)

Brandi Doming
This is the best tasting roasted red pepper hummus! Such bold flavor and incredibly creamy! Is is smoky, tangy and nice kick that is the perfect healthy snack!
5 from 27 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Appetizer
Cuisine Gluten-free, Mediterranean, Vegan
Yields 4 servings

Ingredients

  • One 15oz can (or 1 1/2 cups cooked) low-sodium chickpeas, drained and rinsed
  • 2/3 packed cup (120g) of roasted red peppers (I use the jarred and drain them before measuring)
  • 2 large garlic cloves (6g)
  • 2 tablespoons (30g) water
  • 3 tablespoons (48g) smooth very runny tahini (mine has added salt, I love the Trader Joe's and Kroger Simple Truth brands)
  • 1 tsp sriracha
  • 2 tablespoons (30g) fresh lemon juice
  • 1/2 teaspoon smoked paprika
  • 1/2 tsp fine sea salt
  • 1/8 tsp ground black pepper
  • I use this scale.

Instructions
 

  • TIP: Since I used jarred red peppers, there was a tiny bit of salt in them and also my tahini is salted. If you choose to roast your own bell peppers, or your tahini has no added salt, you may need more salt. Make sure you drain the red peppers first from the jar before measuring.
  • To roast your own bell pepper, preheat the oven to 425°F and line a pan with parchment paper. Add a large red bell pepper to the pan and roast for 20-25 minutes or until well charred. Remove and let cool a few minutes and then carefully remove the stem and seeds. Chop up and measure 2/3 cup. Do not peel off the blackened skin, that is where the flavor comes! 
  • Add all the ingredients into a food processor or a wide container Vitamix and blend until puréed and super creamy, scraping down the sides as necessary. The longer you blend, the creamier it will be. It only took about 30 seconds in my blender, but it may take a few minutes in a food processor. Taste and add any more salt, if desired. This will keep a week in the fridge.

Nutrition

Serving: 4servingsCalories: 362kcalCarbohydrates: 51.8gProtein: 17.1gFat: 11.2gSaturated Fat: 1.4gSodium: 277mgPotassium: 795mgFiber: 14.8gSugar: 10.1gCalcium: 137mgIron: 6mg
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword oil-free hummus recipe, roasted red pepper hummus, roasted red pepper hummus vitamix, spicy roasted red pepper hummus

 

 

Filed Under: Dips/Sauces, Gluten Free, Snacks Tagged With: Appetizers, Chickpeas, Dips, Gluten free, Hummus, Red pepper

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Comments

  1. Rosemary

    May 10, 2021 at 1:35 am

    5 stars
    We made this today to top our greens & grain bowls…Fantastic! This will be our go to recipe from now on 🙂

    Reply
  2. Jean

    August 21, 2021 at 8:02 pm

    5 stars
    Have made this twice now. So good! I didn’t have sriracha so added a pinch of cayenne. Also reduced the smoked paprika this second time, but that’s just personal preference. Recipe is perfect, thank you!

    Reply
  3. Amanda Hyman

    October 18, 2021 at 9:13 pm

    5 stars
    Hi Brandi, it’s been a while!! I saw this today and thought I’ll make it for the kids. I honestly was blown away when I tasted it. Red pepper hummus is usually so plain vanilla. But of course, yours comes out of the blender and onto the tongue with fireworks. You truly have a gift! I had some good hummus recently at a Persian restaurant and yours is better, plus no oil! Win win.

    Reply
    • Amanda Hyman

      October 21, 2021 at 5:30 pm

      My husband texted from work to say, This hummus is AWESOME! and I’ve fed him a lot of hummus….😂

      Reply
      • brandi.doming@yahoo.com

        October 27, 2021 at 10:32 pm

        Just saw this! Hahaha so cute!!

        Reply
  4. Mary Cinelli Barreto

    November 3, 2021 at 12:30 am

    What’s a serving size?

    Reply
    • brandi.doming@yahoo.com

      November 3, 2021 at 12:48 am

      1/2 cup

      Reply
  5. Kathy

    December 28, 2021 at 8:21 pm

    5 stars
    This is definitely one of my go-to recipes of yours!!! I char (code for well-roasted!) fresh bell peppers each time and so each batch tastes just a little different, depending on the peppers and level of “char”. This is great as a veggie dip, sandwich spread, and dip for crackers! Thank you!!!

    Reply
  6. Sue

    January 1, 2022 at 6:29 pm

    5 stars
    Love this. I roasted a bell pepper and the flavor it added to the hummus is a winner.

    Reply
    • brandi.doming@yahoo.com

      January 7, 2022 at 12:41 am

      Yay Sue!

      Reply
  7. Heather

    January 4, 2022 at 10:19 pm

    5 stars
    Best hummus ever!!! And I am definitely a hummus connoisseur! The smoky flavor cannot be beat!! Although I have made this hummus several times before, for some reason I wasn’t using the sriracha. I wasn’t intentionally avoiding it, but I don’t always have sriracha on hand and probably just skipped it. This time I went and got sriracha from Trader Joe’s, and the difference is REVELATORY! Life changing even! This is the best hummus I have ever eaten!

    Reply
    • brandi.doming@yahoo.com

      January 9, 2022 at 11:10 am

      I’m so very thrilled to read this review Heather, thank you so much!

      Reply
  8. Jenni

    January 8, 2022 at 11:45 am

    Question – is there something I could use instead of tahini in this recipe? My daughter is severely allergic to sesame. Many thanks.

    Reply
    • brandi.doming@yahoo.com

      January 9, 2022 at 11:09 am

      You could try almond butter, but I am not sure how it’ll affect the taste. May still be good!

      Reply
  9. Elyse S

    January 11, 2022 at 9:42 pm

    5 stars
    I’m on a Vegan * kick this week; thus far I’ve made 4 recipes and this one, like all of them, is a definite keeper. I make my own hummus frequently but it never really tastes as good as store bought; probably because I’m not willing to put the same amount of salt or oil in it. This tastes better than most store bought and way better than any I’ve made. I anticipate this being in regular rotation in my house.

    Reply
    • Elyse

      January 11, 2022 at 9:44 pm

      I don’t know why it starred the ‘8’. My intention was to say I’ve made several recipes from the blog this week.

      Reply
    • brandi.doming@yahoo.com

      January 12, 2022 at 5:02 am

      So awesome to hear that Elyse!!

      Reply
  10. Cindy

    March 9, 2022 at 7:25 pm

    5 stars
    When I first tried hummus years ago, I hated it, but when I made this recipe I’m addicted. what a great flavor!!!
    Thank you Brandi

    Reply
    • brandi.doming@yahoo.com

      March 9, 2022 at 8:29 pm

      Yay, that is awesome Cindy, thank you!

      Reply
  11. Diane

    May 31, 2022 at 7:15 pm

    This recipe is amazing. I always make hummus with chickpeas, but this recipe suggested using white beans for improved creaminess! Wow is all I can say! And the hot sauce takes it to another level. Give it a try!

    Reply
    • brandi.doming@yahoo.com

      June 2, 2022 at 8:54 pm

      Yay so happy you loved it!

      Reply
  12. Maureen Smolders Hames

    July 3, 2022 at 2:30 am

    5 stars
    I have made this recipe repeatedly over the last few weeks!! I am addicted!! Sooo yummy!! 😋

    Reply
  13. Maureen

    August 1, 2022 at 6:59 pm

    5 stars
    Best recipe ever!! I make a double batch when I make it!! It is so creamy, and flavourful…..I will never experiment with any other recipe. Why mess with perfection?? 😋😊

    Reply
  14. Xemena

    February 12, 2023 at 3:00 pm

    How much is a serving? Is 362 per serving or is that the total of 4 servings?

    Reply
    • brandi.doming@yahoo.com

      February 14, 2023 at 2:33 am

      Hmm shoot I don’t recall but I think 1/2 cup.

      Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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