This roasted red pepper hummus is the perfect dish for a vegetable platter! It’s a classic healthy vegan snack that is tasty and easy to make.
Do you struggle with eating raw vegetables? I definitely do! Who wants to eat a plain raw carrot or piece of celery without any added flavour?? When I first started eating a plant-based diet, I made it a priority to eat as many raw vegetables as I possibly could. The problem was, I thought that store bought hummus was a healthy alternative to a dairy-filled ranch dip. Of course still consider those store bought hummus dips to be better than ranch. However, the hummus I find at the store always has oil in it!
I’ve read so much information about how bad oil can be for your health. So, I decided to make my own. And it turned out to be super easy!! I used all the ingredients, except for oil, from my favourite store bought hummus and voila! A much healthier red pepper hummus that you can use as a dip for veggies and crackers. You could even use it as a spread for a wrap or sandwich. Whip this up the next time you have a bunch of carrots in your fridge. If you don’t know what to do with all your extra raw veggies, this is the recipe for you. It also makes for a great snack at work or school, so pack some in a small container and take it with you!
What you will need for this red pepper hummus:
- Red peppers
- Garlic powder
- Lemon juice
If you love hummus, you should also check out this dill pickle hummus recipe!
Oil-Free Roasted Red Pepper Hummus
- 3 medium red peppers
- 398 ml can of chickpeas
- 3 tbsp tahini
- 2 tsp garlic powder
- Juice of one lemon
- Preheat your oven to 450°F.
- Slice the red peppers in half and cut out the seeds and stem.
- Place the red peppers cut side down onto a baking sheet lined with parchment paper.
- Place the red peppers in the oven for approximately 20 minutes, until they are wrinkled and charred.
- While the red peppers are roasting, add the can of chickpeas to a food processor. Drain out the aquafaba (liquid in the can of chickpeas) or else your hummus may end up with a texture that is not thick enough.
- Add the tahini, garlic powder, and lemon juice to the food processor and blend together.
- When the red peppers are roasted, allow them to cool before peeling the skins off. Then add the peppers to the food processor and blend.
- Chill before serving.