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.
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.
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Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Tips for hummus
Serve with sliced vegetables like carrots, cucumbers, broccoli, celery, bell peppers, and pita bread. This roasted red pepper vegan hummus recipe is also excellent as a sandwich or wraps spread.
Roasted Red Pepper Hummus is terrific in vegan pinwheels like these Vegan Sandwich Pinwheels. It doesn’t get much easier and tasty than this!