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!
*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.
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.
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!
MORE VEGAN HUMMUS RECIPES
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Roasted Red Pepper Hummus (Oil-Free!)
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
Another excellent recipe. I don’t blend it too much since I like more texture. Flavors really pop, even without the roasted peppers.