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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.
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!
Dark German bread, sliced cucumbers…hello easy, yummy, power lunch.
Related Posts:
- Oil-Free Roasted Carrot Hummus {bean-free, tahini-free}
- Creamy Broccoli Hummus {vegan, oil-free option}
- Artichoke Heart Hummus (no beans, no tahini)
- Healthy Brownie Batter Hummus {vegan, oil-free}
- Beet & Toasted Pepita Dip {vegan, oil-free, nut-free}
- Lemony Roasted Parsnip Hummus (no beans, no tahini)
- 4-Ingredient Beet Hummus {Vegan, Oil-Free, No Beans}
Roasted Red Pepper Hummus
- Prep Time: 2 mins
- Total Time: 2 mins
- Yield: 4 1x
Ingredients
- 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
- 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
Hi there, do I have to cook the chick peas and roast the peppers first??
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) 🙂
Wouldn’t roasted red peppers from a jar have oil in with them?
Hi Amy.
No, most jarred red peppers are packed in water; some brands are packed in brine. Sundried tomatoes are usually packed in oil 🙂
Thank you!
You are welccome, Amy!
Yum! Looks great! I got dried chickpeas and sprouted them. Should I boil them before I blend them into this hummus?
Hi Krystle,
Yes, you definitely want to cook the chickpeas until they are fork-tender before using them in the hummus 🙂
That is so delicious, one of my favorite.
Isn’t it wonderful? So easy to make a meal out of thin air when you have some good hummus around 🙂