Roasted Red Pepper Hummus

Creamy hummus is a delicious, healthy snack.  Roasted red peppers add a subtle sweetness in this vegan, nut-free, oil-free recipe.  You can roast your own or use a jarred version for quick cooking.  This gluten-free dip is great with Quick Whole Wheat Flatbread, Chickpea Flatbread Pizza, or smeared over Garden Veggie Burgers

EASY       Servings: 24     Ready In: 20 minutes

Roasted Red Pepper Hummus - Healthy, Gluten-Free, Oil-Free, Plant-Based, Nut-Free Vegan Dip Recipe

Roasted Red Pepper Hummus - Healthy, Gluten-Free, Oil-Free, Plant-Based, Nut-Free Vegan Dip Recipe

Chef's Tip - Roast Off a Bunch of Bell Peppers at Once, Under your Broiler, for 8-10 Minutes

Chef's Tip - Roast Off a Bunch of Bell Peppers at Once, Under your Broiler, for 8-10 Minutes

Chef's Tip - Place Roasted Peppers in a Sealed Container for 8-10 Minutes.  The Steam Helps Loosen the Skins

Chef's Tip - Place Roasted Peppers in a Sealed Container for 8-10 Minutes.  The Steam Helps Loosen the Skins

Chef's Tip - After Steaming, The Charred Skins of the Roasted Peppers Easily Peels Off for Healthy, Delicious Flavor

Chef's Tip - After Steaming, The Charred Skins of the Roasted Peppers Easily Peels Off for Healthy, Delicious Flavor

Ingredients

5 medium red bell pepper
2 cups chickpeas
2 tablespoons tahini
4 teaspoons lemon juice
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne
1 teaspoon salt
1 clove garlic
1/2 cup water, if needed


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Roasted Red Pepper Hummus

Procedure

Gather ingredients. Preheat Broiler to "High" 

To Roast the Peppers: Cut the bell peppers in half from stem to base. Use your hands to scoop out the stems, seeds, and ribs.  Place the peppers, cut-side-down, on a large baking sheet.  Place the peppers on the top rack of your oven, right under the broiler. Broil for about 15 minutes, until the peppers are very charred. 
Immediately transfer the peppers to a sealable container or a plastic bag. Cover and let steam a few minutes. This will make it easier to remove the skins. 

To finish the Hummus: Drain and rinse the chickpeas. 
When the peppers are cool enough to handle, peel off the black skin and discard. 
Place the chickpeas, peppers, tahini, lemon juice, paprika, cumin, coriander, cayenne (if using), salt, and garlic in a food processor or high-speed blender. Add 1/4 cup of water to get started.  Puree until smooth. Add more water, if needed, to get a smooth consistency. 

Serve and enjoy
 

Chef's Tips: You can use any variety of peppers for this hummus. Yellow or orange bell peppers provide fun colors, while poblanos and banana peppers bring extra heat. Serve warm for the ultimate flavor experience.
 

Yield: 3 cups


Watch the Cooking Video:

Nutrition Facts

Serving size: 1/24 of a recipe (about 2 tbsp).

Amount Per Serving
Calories 38.68
Calories From Fat (25%) 9.63
% Daily Value
Total Fat 1.14g 2%
Saturated Fat 0.14g <1%
Cholesterol 0mg 0%
Sodium 100.69mg 4%
Potassium 103.3mg 3%
Total Carbohydrates 5.73g 2%
Fiber 1.74g 7%
Sugar 1.74g
Protein 1.72g 3%
Calcium 32.23mg 3%
Iron 15.57mg 87%
Vitamin A IU
Vitamin C 0mg 0%