Oil Free Roasted Red Pepper Hummus

A smoky and delicious roasted red pepper hummus that’s silky smooth with no oil and no tahini. It’s loaded with flavour, and incredibly simple to make. Use jarred peppers or make your own!

This recipe was originally published in September 2018. It has been updated for content and photos.

Reader Feedback:

⭐⭐⭐⭐⭐ This is my favorite roasted red pepper hummus that I’ve tried. I used to buy the one from Costco but it contains a lot of oil. So happy to find this low fat version. The flavors are perfect too. I love the hint of smoky and spicy seasonings added here. Just perfect! Thank you Rosa! – Megan

This tahini free and oil-free roasted red pepper hummus will quickly become your favourite healthy snack.

The fact that it’s low in calories, virtually fat free, naturally vegan and gluten free are just some added bonuses. You will not miss the oil and definitely won’t miss the fat. It’s tasty, it’s creamy, and it’s SO SO good.

Pair this dip with raw veggies, and homemade tortilla chips, or use it to top your vegan burgers.

Ingredients + Substitutions

Here’s what you’ll need:

• Roasted red peppers: It wouldn’t be roasted red pepper hummus without the peppers, of course. Make sure to use peppers that are water-packed (instead of oil-packed) to keep the hummus oil-free and low in fat. Or roast your own peppers from scratch!
• Chickpeas: I use chickpeas (also known as garbanzo beans) that have been cooked from dried as I find these the most flavourful. However, you may use a can of chickpeas if you’re in a hurry.
• Garlic: Use fresh garlic cloves over powder whenever possible for the best flavour.
• Lemon: Adds some citrusy and fresh flavour to this oil free red pepper hummus, and acts as the liquid to get everything moving and blended.
• Seasoning: I like salt, smoked paprika, and cayenne pepper. Each adds a fantastic flavour without overpowering the hummus. Feel free to adjust to your taste.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Add all the ingredients (starting with 2 tablespoons of water) to your blender and process until smooth. (photo 1)

Taste and adjust the seasoning if needed and add more water if a thinner consistency is preferred. (photo 2)

NOTE: You may reserve some of the roasted red pepper to dice and use as a garnish if you’d like.

How to roast red peppers

If you prefer to roast your own peppers, rather than use store-bought roasted red peppers, here’s a quick way to do so.

Cut two red bell peppers in half or quarters and place them hollow side down (skin side up) on a baking sheet. Broil on the top rack of your oven until the skin is mostly black.

Remove from the oven and peel the blackest parts of the skin. The blacker they are, the easier it will be to remove but use a fork, if needed.

Alternatively, if you have a gas stove, you may use oven-safe tongs to hold your pepper above the flame and rotate the peppers until roasted and the skin is black.

How to use it

Serve your red pepper hummus with raw veggies like carrots, celery, cucumber, and cherry tomatoes.

Or use pita chips, bread, pretzels, and/or tortilla chips for dunking.

You may also use this hummus to spread into sandwiches, and wraps, or use it as a burger topping.

Equipment

You may use a food processor OR a blender to make your hummus.

A food processor will result in slightly less smooth hummus, so choose this method if you like a little more texture.

Whereas a blender will make your hummus more smooth and silky. (My preference.)

Storage

This roasted red pepper hummus recipe will keep refrigerated in a sealed container for up to 5 days.

You may freeze it in an airtight container for up to 3 months, however, the hummus tastes best when freshly made.

More Amazing Hummus Recipes

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Buon appetito

Rosa

📖 Recipe

Oil Free Roasted Red Pepper Hummus

A smoky and delicious roasted red pepper hummus that's silky smooth with no oil and no tahini.

5 from 8 votes

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Prep Time: 10 minutes

Total Time: 10 minutes

Course: Appetizer, Dip, Snack

Cuisine: American, Mediterranean

Servings: 6 Servings (makes approx. 2 cups)

Calories: 80kcal

Author: Rosa

Equipment

• ▢
  Blender
• ▢
  Food Processor

Ingredients

• ▢ 12 ounce jar roasted red peppers approx. 2 peppers
• ▢ 1.5 cups chickpeas cooked or canned (approx. 15 oz can)
• ▢ 2 tablespoons lemon juice
• ▢ 1-2 cloves garlic peeled
• ▢ ½ teaspoon sea salt or to taste
• ▢ ½ teaspoon smoked paprika
• ▢ ¼ teaspoon cayenne pepper
• ▢ 2-4 tablespoons water to thin

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Instructions

• Add all the ingredients to your blender, starting with 2 tablespoons of water. Blend until smooth.
• Taste and adjust for salt if needed and add another 2 tablespoons of water if a thinner consistency is preferred.
• Serve with veggies, pita, tortilla chips, or anything else you'd like.

Notes

Use roasted red peppers that are packed in water (not oil) to keep the fat content low. Or roast your own peppers if preferred.

If roasting your own peppers, remove most of the charred/black skins, but don’t worry about removing every little piece as those bits will add a stronger depth of flavour.

Keep leftovers in a sealed container in your fridge for up to 5 days. Or freeze airtight for up to 3 months.

Nutrition

Calories: 80kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Sodium: 973mg | Potassium: 215mg | Fiber: 4g | Sugar: 2g | Vitamin A: 423IU | Vitamin C: 29mg | Calcium: 45mg | Iron: 2mg

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*Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.