Roasted Red Pepper Hummus

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This healthy roasted red pepper hummus is a delicious and healthy dip, bursting with smoky flavor and packed with protein and nutrients. Perfect for snacking, spreading on sandwiches, or adding to your favorite meals, it’s a guilt-free way to enjoy hummus.

white bowl filled with roasted red pepper hummus with cucumber slices and red peppers in the background.

This vegan hummus recipe requires only a handful of ingredients and a few minutes to make. If you have 10 minutes and a blender or food processor, you’ve got a delicious healthy snack.

We have hummus in our refrigerator most of the time to use as a dip, sandwiches, and veggie wraps. Some of our favorites are Italian hummusbasic garlic oil-free hummus, edamame hummus, and even vegan chocolate hummus.

Reasons you will love this hummus recipe

  • Rich and Smoky Flavor: This roasted red pepper oil-free vegan hummus offers a delightful blend of smoky roasted peppers and savory spices, creating a unique and delicious taste. It is my favorite hummus!
  • Healthy and Low-Fat: Made without any oil, this hummus is a low-fat, heart-healthy option that allows you to enjoy a flavorful dip without added calories.
  • Packed with Nutrients: High in protein, fiber, and vitamins from chickpeas and red peppers, this hummus is a nutritious choice that supports a balanced diet. We have an article that answers in detail all of the health benefits of hummus.
  • Versatile and Easy to Make: This hummus is quick and simple to prepare, making it a versatile addition to snacks, sandwiches, and meal prep, perfect for any occasion. If you haven’t tried our hummus veggie sandwich, now is a great time with this recipe.

Ingredients needed

There are so many different varieties of hummus, and most often it is made with a base of healthy protein-packed chickpeas (or garbanzo beans) and a handful of other ingredients that are just blended together in a food processor or blender. You will need the following ingredients to make this recipe.

  • Chickpeas- Aka: garbanzo beans are the base for this recipe and most hummus recipes.
  • Garlic- Most hummus recipes use garlic because it adds delicious flavor.
  • Green onions- These add delicious flavor.
  • Peppers- Roasted sweet bell peppers can be purchased in a jar or roast your own in an oven.
  • Vegetable stock- You can purchase this or make homemade veggie broth from scraps.
  • Lemon juice- Hummus requires an acidic flavor, and lemon juice is the most common ingredient for that.
  • Seasoning- Garlic powder, cumin, salt, and pepper.

How to make roasted red pepper hummus

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

chickpeas draining in strainer with handle

STEP #1: If using canned beans, drain and rinse them first.

chickpeas, green onion, red pepper in blender

STEP #2: Place chickpeas, roasted red peppers, green onions, lemon juice, tahini, garlic, vegetable broth, cumin, salt, and pepper in a blender or food processor.

hummus in blender

STEP #3: Blend until smooth. I like to leave mine a little chunky. The longer it is blended, the smoother it will be.

overhead photo of roasted red pepper hummus in white bowls

STEP #4: Serve with sliced vegetables like carrots, cucumbers, broccoli, celery, bell peppers, and pita bread. It is also excellent as a sandwich or a wrap spread. Be sure to try this amazing vegan hummus veggie sandwich!

*Original publish date April 19, 2017.

The recipe is from The Cancer Survivors Guide by Dr. Neal Barnard.

Ways to serve this hummus

So many people ask about easy go-to snacks, and this hummus is one of my favorites. In the summer, we go boating at the lake a lot. That means picnic-friendly vegan foods, and this hummus is a great option. It’s usually accompanied by my Smashed Chickpea Avocado Sandwiches.

  • Veggie Dip: Serve with sliced vegetables like carrots, cucumbers, broccoli, celery, bell peppers, and pita bread.
  • Sandwiches: This hummus recipe is also excellent as a sandwich or wrap spread. It is perfect as a spread on our vegan hummus with veggies sandwich.
  • Wraps: It is terrific in vegan pinwheels like these Vegan Sandwich Pinwheels.  They are kid-friendly too!

Frequently Asked Questions

How long will this hummus last?

This hummus lasts approximately 7-10 days in a tightly sealed container in the refrigerator.

Can it be frozen?

Hummus freezes well in an airtight container for up to 6-8 months. The day before you want to eat it, move the hummus container from the freezer to the refrigerator. It takes at least a few hours to thaw until it’s ready to eat. Thawing can take longer depending on how much is in your container.
It’s best to freeze hummus in small portions to make defrosting quicker and to have handy small amounts to eat in one sitting. 

Can I leave out the tahini?

Yes. This is a PCRM recipe and they use tahini, but I always leave it out and it still tastes delicious.

roasted red pepper hummus in white bowls

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white bowl filled with roasted red pepper hummus with cucumber slices and red peppers in the background.
4.70 from 20 votes

Hummus with Roasted Red Pepper

This oil-free hummus with roasted red pepper requires only a handful of ingredients and a few minutes to make. If you have 10 minutes and a blender or food processor, you've got a delicious healthy snack.
Prep: 10 minutes
Total: 10 minutes
Servings: 8 servings

Ingredients 

  • 1 15 oz can chickpeas/ garbanzo beans (drained), or 1.5 cups freshly cooked
  • 1/4 cup vegetable broth
  • 1/2 cup roasted red peppers drained packed in water not oil
  • 3 green onions
  • 1/4 cup lemon juice
  • 1 tablespoon tahini ground sesame seeds (optional)
  • 3 cloves garlic peeled
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 + teaspoon salt or to taste preference

Instructions

  • If using canned beans, drain and rinse them first.
  • Place chickpeas, roasted red peppers, green onions, lemon juice, tahini (if using), garlic, vegetable broth, cumin, salt, and pepper in a blender or food processor.
  • Blend until smooth. I like to leave mine a little chunky. The longer blended, the smoother it will be.
  • Serve with sliced vegetables like carrots, cucumbers, broccoli, celery, bell peppers, and pita bread. It is also excellent as a sandwich or wrap spread. Link to Veggies in a Blanket below. Store in the refrigerator in a covered container up to 10 days.
  • This hummus last approximately 7-10 days in a tightly sealed container in the refrigerator. 

Video

Notes

Tips & Suggestions:
Storage & Freezing- This hummus lasts approximately 7-10 days in a tightly sealed container in the refrigerator. It freezes well in an airtight container for up to 6-8 months. The day before you want to eat it, move the hummus container from the freezer to the refrigerator. It takes at least a few hours to thaw until it’s ready to eat. Thawing can take longer depending on how much is in your container. It’s best to freeze hummus in small portions to make defrosting quicker and to have handy small amounts to eat in one sitting. 
Tahini- This is a PCRM recipe and they use tahini, but I always leave it out and it still tastes delicious.
Ways to Serve this Hummus:
  • Veggie Dip: Serve with sliced vegetables like carrots, cucumbers, broccoli, celery, bell peppers, and pita bread.
  • Sandwiches: This hummus recipe is also excellent as a sandwich or wrap spread. It is perfect as a spread on our vegan hummus with veggies sandwich.
  • Wraps: It is terrific in vegan pinwheels like these Vegan Sandwich Pinwheels.  They are kid-friendly too!

Nutrition

Calories: 165kcal | Carbohydrates: 21g | Protein: 7g | Fat: 7g | Sodium: 159mg | Fiber: 6g | Sugar: 4g

Disclaimer

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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3 Comments

  1. This is super easy to make and very delicious. It is great to have in the fridge for a snack with raw veggies, on a sandwich, etc.

  2. Hubby absolutely refused to ride the ‘hummus train’ until he tried this one…it’s a game changer!!!!

4.70 from 20 votes (17 ratings without comment)

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