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Oil-free roasted red pepper hummus, made without tahini! It is 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.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Gluten-free
- No Tahini
- Low in-fat
- 4.7 grams protein per serving
- Frugal
- Quick & easy to make
Ingredients for Oil-Free Roasted Red Pepper Hummus
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Canned chickpeas
- Roasted red bell peppers (jarred, or homemade)
- Fresh basil (I have notes for making without fresh basil)
- Smoked paprika (options included in recipe)
- Fresh lemon juice
You will also need a a small amount of fresh water, as well as salt and pepper to taste.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Dark German bread, sliced cucumbers…hello easy, yummy, power lunch!
FAQ
How Should I Store Hummus?
Store the hummus in an airtight container in the refrigerator for up to 1 week.
What Can I Use in Place of Fresh Basil?
You can use a teaspoon of dried basil in place of fresh, or use fresh parsley or cilantro in it’s place. Alternatively, leave out the herbs altogether.
What Can I Use in Place of Smoked Paprika?
Use 1 to 2 teaspoons of ground cumin, sweet paprika, or chipotle chile powder in place of the smoked paprika.
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}
Oil-Free Roasted Red Pepper Hummus
Ingredients
- 1 15- ounce can chickpeas, rinsed and drained
- 2 large roasted red bell peppers, from jar or homemade, coarsely chopped
- 1 cup fresh basil leaves, see notes for options
- 3 tablespoons 45 mL fresh fresh lemon juice
- 1 and 1/2 teaspoons smoked paprika, pimenton
- water, as needed
- 1/3 cup water, add more as needed
- salt and black pepper to taste
Instructions
- Place all of the ingredients (except salt and pepper) in a blender or food processor.
- Pulse to break up the ingredients. Stop and scrape down the sides of the container.
- Process on high spped until smooth, adding moe water as needed. Season with salt and pepper to taste.
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 🙂