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Roasted Red Pepper Hummus {oil-free & tahini-free}

VGFHP

Roasted red pepper hummus that is oil-free, tahini-free, low in calories, high in protein and frugal, too! Enjoy it as a dip, spread or topping.

close up of a white bowl filled with roasted red pepper hummus on top of a white and red napkin

Hummus is a subject of jest with my husband, not because he does not like it (he does), but because he has a Ph.D. in Literature.

Allow me to explain: if you spend years of your life in graduate school for English or Comparative Literature, you will attend many graduate  student parties. And if you attend many English Department grad student parties, you will be served countless bowls of hummus. And pita triangles. Maybe some tortilla chips, if things got fancy.

It took several years of detox before he reconsidered hummus as a viable food option, but he finally gave in when I made roasted red pepper hummus. Unlike the chalky grad school hummus of yore (made with water and a dry mix from the Co-op bulk bin), this one is loaded with flavor. I add two whole roasted peppers (either from a jar, or roast your own), which makes for a smooth, creamy spread/dip without any added oil or tahini. I added a big handful of fresh basil, but I also love to make it with a teaspoon or two of ground cumin or smoked paprika.

High protein, low fat, quick, easy, frugal, portable, and delicious? Why would you want to buy ready-made? Enjoy!

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Dark German bread, sliced cucumbers…hello easy, yummy, power lunch.

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close up of a white bowl filled with roasted red pepper hummus on top of a white and red napkin

Roasted Red Pepper Hummus


  • Author: Camilla
  • Prep Time: 2 mins
  • Total Time: 2 mins
  • Yield: 4 1x

Ingredients

Scale
  • 1 15 oz can chickpeas, rinsed and drained
  • 2 roasted red bell peppers (from jar or homemade)
  • 1 cup fresh basil leaves
  • 1 tbsp fresh lemon juice
  • Optional: 1 teaspoon smoked paprika (pimenton)
  • Fine sea salt and black pepper to taste

Instructions

  1. Place all of the ingredients (except salt and hot sauce) in a food processor. Process until smooth. Season with salt and pepper to taste. Makes about 1-2/3 cups.

Notes

No basil? No problem. You can use a tsp of dried basil in place of fresh, or use fresh parsley or cilantro in it’s place. Alternatively, leave out the herbs altogheter and add 1 to 2 teaspoons of ground cumin.

  • Category: Hummus, Dip, Snack, Spread

Nutrition

  • Serving Size: 1/3 cup
  • Calories: 101
  • Sugar: 2.1 g
  • Sodium: 393 mg
  • Fat: 1.5 g
  • Carbohydrates: 17.2 g
  • Fiber: 3.9 g
  • Protein: 4.7 g
  • Cholesterol: 0 mg
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Skinny Green Pea Hummus {oil-free, tahini-free, 5 ingredients}
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Oil-Free Hummus Recipe Roundup: All the Flavor Without the Added Fat

Monday 22nd of June 2020

[…] Roasted Red Pepper Hummus […]

Pam Collins

Wednesday 8th of July 2015

Hi there, do I have to cook the chick peas and roast the peppers first??

Camilla

Monday 16th of May 2016

Hi Pam, Use canned chickpeas (they are cooked) and I used roasted red bell peppers from a jar (they are in the pickles section of the supermarket) :)

Amy

Monday 18th of May 2015

Wouldn't roasted red peppers from a jar have oil in with them?

Camilla

Tuesday 19th of May 2015

Hi Amy.

No, most jarred red peppers are packed in water; some brands are packed in brine. Sundried tomatoes are usually packed in oil :)

Krystle

Wednesday 7th of May 2014

Yum! Looks great! I got dried chickpeas and sprouted them. Should I boil them before I blend them into this hummus?

Camilla

Thursday 12th of November 2015

Hi Krystle, Yes, you definitely want to cook the chickpeas until they are fork-tender before using them in the hummus :)

Daniela

Saturday 12th of April 2014

That is so delicious, one of my favorite.

Camilla

Saturday 12th of April 2014

Isn't it wonderful? So easy to make a meal out of thin air when you have some good hummus around :)

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