Roasted Red Pepper Hummus Without Tahini

Creamy red pepper hummus without tahini is an straightforward dip made with chickpeas, roasted peppers, lemon, garlic and spices. Blend a batch for snacks, sandwiches, or lunch bowls. It is vegan, gluten-free, and oil-free, too.

Introduction

Roasted red peppers are my answer to hummus that needs a little more personality. I use two whole peppers for a creamy dip with plenty of flavor, then add lemon, smoked paprika, and a generous handful of fresh basil.

You do not need a jar of tahini to make it. The peppers blend right in with the chickpeas, so there is no sesame paste to buy and no nut butter standing in for it. There is no added oil, either. A splash of cold water help blend the hummus to a smooth and creamy consistency.

Use jarred roasted peppers to keep the preparation quick, or use peppers you have roasted yourself. Once the hummus is blended, lunch can be as straightforward as a slice of bread, some cucumber, and a hefty spoonful on top.

Why You’ll Love This Recipe

• No tahini required.A useful hummus recipe when you do not keep sesame paste on hand.
• Creamy and colorful.Roasted peppers give the chickpea dip its distinctive flavor and color.
• Plain preparation.A blender or food processor does the work.
• Frugal ingredients.Canned chickpeas and a few flavor boosters make a versatile dip.
• Fits a range of needs.Vegan (egg-free and dairy-free), gluten-free, grain-free, nut-free, and oil-free (e.g., no olive oil) when made with peppers without added oil.
• Useful beyond snacking.Spoon it into a lunch bowl or spread it on a sandwich.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Chickpeas:Use canned chickpeas (also known as garbanzo beans), rinsed and drained. They are already cooked and ready to blend.
• Roasted red bell peppers:Jarred or kitchen-made peppers both work. Choose peppers packed without oil if you want to keep the hummus oil-free.
• Fresh lemon juice:Adds acidity to balance the peppers and chickpeas.
• Smoked paprika:Gives the dip a smoky seasoning without adding another roasted ingredient.
• Ground cumin:Adds traditional earthy, smoky flavor, complementing the smoked paprika.
• Fresh garlic.One clove of garlic adds traditional pungent flavor without overwhelming the hummus. You can always add more, if you like, or see my notes for using garlic powder in its place.
• Water:Helps the mixture blend and lets you adjust its consistency.
• Salt and black pepper:Add to taste after blending.

How to Make Roasted Red Pepper Hummus Without Tahini

Note that the complete instructions are also in the recipe card below.

1. Combine the ingredients.Add the rinsed and drained chickpeas, coarsely chopped roasted peppers, smashed or minced garlic, lemon juice, smoked paprika, cumin and water to a blender or food processor.
2. Pulse and scrape.Pulse to break up the ingredients, then stop and scrape down the sides.
3. Blend until smooth.Process on high speed, adding more water as needed. djust seasonings (e.g., garlic, paprika, cumin, lemon juice) as desired and season with salt and black pepper to taste.

Taste and Texture

Roasted pepper flavor leads, with lemon for brightness, garlic for zing, and smoked paprika for a smoky finish. Blend until the chickpeas and peppers form a smooth, creamy dip. Keep it thicker for spreading, or add a little more water for a softer dip.

Storage

• Refrigerator:Keep in an airtight container in the fridge for up to 1 week.

Serving Suggestions

Set out a bowl with cucumber rounds, carrot sticks, bell pepper strips, or gluten-free crackers. For lunch, spread it on pita bread ornaanand add sliced cucumber, or use it in awhole grain wrapwith crisp vegetables.

A spoonful also makes a flavorful addition to a grain or vegetable bowl. Choosegluten-free bread,crackers, orwrapsas needed.

Flavor Variations

Add a large handful of fresh cilantro leaves, parsley leaves or basil leaves to the food processor or blender in step 1. Add additional chopped leave on top before serving.

Omit the smoked paprika and cumin for a milder hummus flavor.

Replace the smoked paprika with 1 to 2 teaspoons chipotle chile powder. Start at the lower end if you prefer less heat.

Tips for Success

• Start with cooked chickpeas.Canned chickpeas are ready to use after rinsing and draining. If cooking dried chickpeas yourself, cook them until fork-tender first.
• Scrape before the final blend.Bring any ingredients stuck to the sides back into the mixture.
• Add extra water gradually.Stop when the hummus reaches the consistency you want.
• Season at the end.Taste the blended dip before adding even an 1/8 tsp salt, especially when using peppers packed in brine and chickpeas that contain salt.

Ingredient Substitutions

• Garlic powder:Use 1 teaspoon in place of the fresh garlic.
• Chipotle chile powder:Use 1 teaspoon in place of the smoked paprika.
• No chile powder:Leave out the chile powder altogether if you prefer.
• Roasted peppers:Use jarred or kitchen-made roasted red bell peppers. For the oil-free version, check that jarred peppers have no added oil.
• White beans:Use an equal amount of canned white beans (e.g., cannellini, Great northern beans, or Navy beans) in place of the chickpeas.
• Aquafaba:you can save the canning liquid from the chickpeas (aquafaba) and use in place of the water, Add more water, as needed, to equal 1/3 cup.

Frequently Asked Questions

There is no separate tahini substitute in this recipe. The chickpeas, roasted peppers, and water blend together to make the creamy base without tahini or oil.

No. Canned chickpeas are already cooked. Rinse and drain them before adding them to the blender.

Yes. Use approximately 1 2/3 cups cooked, drained chickpeas in place of the canned chickpeas.

I do not recommend it. I use roasted peppers for this recipe because the flavor is concentrated and they have less water (after roasting). Use jarred roasted peppers or roast your own before making the hummus.

Yes. Use a teaspoon of garlic powder (more or less, to taste) in place of the garlic clove.

The recipe contains no sesame ingredients. If you are avoiding sesame because of an allergy, check packaged ingredient labels and preparation surfaces for cross-contact.

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