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    Home » Recipes » Dips, Sauces & Spreads

    Oil Free Roasted Red Pepper Hummus

    Published: Jun 1, 2022 · Modified: May 8, 2023 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    361 shares
    JUMP TO RECIPE

    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!

    Bowl of red pepper hummus with cucumber, carrots and chips around it.

    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.

    Jump to:
    • Reader Feedback:
    • Ingredients + Substitutions
    • Instructions
    • How to use it
    • Equipment
    • Storage
    • Expert Tips
    • More Amazing Hummus Recipes
    • 📖 Recipe
    Orange dip in bowl with raw veggies and chips around it.

    Ingredients + Substitutions

    Here’s what you’ll need:

    Bowl of chickpeas, red peppers, lemon, garlic and seasoning on kitchen counter.
    See recipe card below for quantities.
    • 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.)

    Blender with red peppers, chickpeas, garlic and seasoning inside.

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

    Blender with smooth orange puree inside.

    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.

    Quartered bell peppers on baking tray.

    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.

    Roasted red peppers with black skin sitting on cutting board.

    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.

    Chip being dunked into bowl of orange dip.

    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.

    Expert Tips

    • 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.

    More Amazing Hummus Recipes

    • Peanut Butter Hummus with veggie sticks
      Peanut Butter Hummus [Oil Free]
    • beet hummus in bowl garnished with sesame seeds
      Beautiful Beet Hummus [Vegan+GF]
    • White bowl with orange dip inside and chocolate chips on top.
      Pumpkin Spice Hummus [Tastes Like Pumpkin Pie!]
    • White bowl filled with chocolate hummus and chocolate chips on top.
      Dark Chocolate Hummus [Tastes Like Brownie Batter]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Bowl of red pepper hummus with cucumber, carrots and chips around it.

    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 10 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Course: Appetizer, Dip, Snack
    Cuisine: American, Mediterranean
    Servings: 6 Servings (makes approx. 2 cups)
    Calories: 80kcal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix 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
    Prevent your screen from going dark

    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
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    361 shares

    Reader Interactions

    Comments

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    1. Megan

      May 02, 2022 at 4:43 pm

      5 stars
      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!

      Reply
      • rosa

        May 03, 2022 at 10:06 am

        Thanks so much for the lovely review Megan! Thrilled you love it so much. 🙂

        Reply
    2. Alessandra

      April 09, 2021 at 3:59 pm

      5 stars
      I love roasted red peppers and I love this hummus! It’s the perfect blend of flavours and I love that it’s fat free.

      Reply
      • rosa

        April 10, 2021 at 9:28 am

        Thrilled to hear that Alessandra!

        Reply
    3. kim

      September 20, 2020 at 2:19 pm

      5 stars
      What a fabulous hummus! I’m loving the flavors in this recipe!

      Reply
      • rosa

        September 21, 2020 at 8:45 am

        Thanks Kim! 🙂

        Reply
    4. Kristina

      July 18, 2020 at 8:51 pm

      5 stars
      This hummus is definitely a winner! Such a great snack with veggies.

      Reply
      • rosa

        July 19, 2020 at 9:07 am

        Thanks for the review Kristina!

        Reply
    5. Toni

      March 29, 2019 at 9:31 am

      5 stars
      I love this hummus! Really amazing!

      Reply
      • rosa

        March 29, 2019 at 5:07 pm

        Yay, thanks Toni!

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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    361 shares