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
Brandi, wonderful recipe. I need to begin to use my food processor. I love roasted red peppers and garbanzo beans. Another recipe I am definitely going to try soon. I have to go back to work on Wednesday and it is the busy time at the college with spring classes beginning. Hopefully I can try making this before I go back and enjoy eating it with the chocolate truffles 🙂
Oh thank you Judy! Please let me know if you try it!! I make it almost weekly!!
Wonderful Elilta! Thank you so much, it’s our favorite hummus recipe too! Hot sauce is great if you don’t have the hot pepper paste (which is much more concentrated). Thank you so much for the feedback!
Question – do you peel roasted red bell peppers?
No, I never do because a lot of flavor comes from the charred parts and it’s being blended up anyways.
Hi Brandi,
I’m new to tahini. Can you tell me if using Roasted Tahini verses regular effects the taste of the recipe much. I have roasted on hand, but it doesn’t seem very runny…..?? It’s Eden brand. thanks!
Hi Susan, roasted is just richer in flavor and usually a bit more oily/runny but you can use regular, it is fine! Just make sure to blend it long enough until it’s super smooth like in the photos.
Thanks Brandi.
You always knock it out of the park (sorry missing baseball) with your recipes. I set up a shortcut on my iPhone to your website just because I need to check your recipe first on anything I want.
Keep up the great work!!
Frank
That is so nice, thank you Frank for your support and kind words!!
Hi!
I am allergic to tahini… how can I substitute? almond butter? more olive oil?
Thanks!
Hi Beatriz, you could try 2 tablespoons olive oil (if you don’t mind using oil) and 1 tablespoon almond butter, that would probably taste delicious!
Hello, I have an electric oven and don’t think it will get chard. What do you suggest?
I would think it should, just cook it long enough until it does! Or if you are concerned, just buy some from the store. Roasted red bell peppers are sold in jars in a brine. This is what I used, as listed, and just drain before measuring.
Thanks Brandi! Another amazing recipe for a new vegan here. Yours is my fav oil-free vegan blog. I’ve used many of your recipes already. This one caught my eye with the sriracha add on…makes it just a little spicy…just enough. I also just received my new Cuisinart Pro 11 per your recommendation in your book…which I finally got in the mail this week. I’m certainly a fan. Love what you do dear!
That is amazing to hear you loved this hummus Candice! And thank you so much for your kind words, it means so much to hear and yay on the food processor!!
Absolutely delicious! Quick and easy to make and perfect for dipping vegetables or as a spread on a vegan burger or on good sourdough bread. Thank you for another great recipe.
Yay! So glad you enjoyed this Yael, thank you so much for making it and letting me know!
Yum this sounds wonderful – I love that you use roasted red peppers out of jar for convenience! It looks so smooth – going to try this tomorrow:)
Yes, so so fast and easy that way! Hope you love it Mary!
Hi, quick question. (Haven’t tried this yet so cannot rate). What is the ‘sauce’ that you have poured on top? Thanks
It’s just extra sriracha for presentation purposes for the photo, but it doesn’t need it for flavor, that is for sure. Made it too spicy, haha!
definitely tthe best hummus i have made yet. i have been struggling!! didn’t have tahini so used 2 tsp olive oil and a little liquid from the beans instead of the water, but it’s great, if a tad runny. thanks. diane
So glad this was the best you’ve had Diane!! Yes, try it with the tahini next time, it acts as a thickener as well to thicken up the hummus, yet make it so silky smooth at the same time!
this is so good i can just eat it with a spoon!
Very delish. I prefer more spice so we kicked them up. I think I will try a Texas version and smoke the chickpeas.
Awesome Gerald! Yes, I like spicy too, but keep it mild for my daughter and just drizzle extra for me, haha.
This was the best hummus we’ve tried. We are fairly new vegans so have tried a few. This one ranks at the top! Thank you!
That is fantastic to hear Suzanne!
Wow! This is delicious & I’ll be making it again. I used jarred roasted red peppers & home cooked chickpeas. It made a lot & for this I’m happy 😃 It’s extremely hot here in North Queensland Australia at the moment, so a side of this with celery sticks, carrot sticks, tomato & cucumber was just a wonderful lunch, no cooking & hardly any prepping. Thank you.
This is the best hummus ever.
I must admit I hated hummus dip……But now I absolutely LOVE this Recipe….OMG it’s the best Ever….
You Rock Brandi!!!!! Haven’t made a bad recipe from u yet… Loves
Aww so honored to hear that Cindy, thank you so much!!
Awesome! Was perfect for a lite meal on the deck on these rare warm spring days!
So glad you loved it Juliana!
Just made this and it is FANTASTIC! Is it weird to get really excited about this hummus? Because I am!
Haha I feel the same! So glad you loved it!
Loved the hint of sriracha and smoked paprika is a must. I made my own chickpeas in the Instapot which makes them great and instead of water used the cooking liquid that was leftover. This is a fabulous recipe and I will make it over and over. Bravo!
Served it to guests last weekend and they finished the whole batch…so I am making another batch tonight. Love it!
We made this today to top our greens & grain bowls…Fantastic! This will be our go to recipe from now on 🙂