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This oil-free roasted red pepper hummus is the perfect dip 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. 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!
Ways to use this red pepper hummus
- A dip for crackers
- A dip for raw vegetables (my favourites are celery and carrot)
- A spread for a wrap or sandwich
- As a pasta sauce! This may sound odd, but mix some of this hummus with any cooked pasta and it’s so good!
What you will need for this hummus:
- Red peppers
- Garlic powder
- Lemon juice
How to roast red peppers
Before mixing this hummus in your food processor of blender, you will need to roast the red peppers.
First, set your oven to 450 degrees Fahrenheit.
Next, slice your red peppers in half vertically and remove the seeds and stem.
Then lay the peppers cut side down onto a baking sheet. Make sure you line the baking sheet with something like parchment paper to prevent sticking.
When your oven is ready, place the red peppers in the oven for 30-40 minutes. You want them to end up looking wrinkled and partially charred.
When your red peppers are done roasting, remove them from the oven and place a bowl or container over them. This will allow them to steam a bit and make them easier to peel. Leave them covered for about 15 minutes.
Uncover your red peppers and peel off the skins. You may need to let them sit for awhile if they are too hot.
Once the skin has been removed, your roasted red peppers are ready to use!
If you love hummus, you should also check out this dill pickle hummus recipe!
Easy Oil-Free Roasted Red Pepper Hummus (Vegan and Gluten-Free)
- 4 medium red peppers
- 2 cups cooked chickpeas
- 3 tbsp tahini
- 3 tsp garlic powder
- Juice of half a 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 30-40 minutes, until they are wrinkled and charred.
- While the red peppers are roasting, add the chickpeas to a food processor. Drain out the aquafaba (liquid in the can of chickpeas) first, 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, gather them into a pile and place a bowl or container over them, upside down. Let them sit, covered, for about 15 minutes. Then remove the cover and peel off the skins. You may have to let them cool a bit once uncovered if they are too hot to peel.
- Once you have removed and discarded the skin from your peppers, add them to the food processor and blend until smooth.
- Chill before serving if using as a vegetable dip or spread. This will allow the hummus to thicken a bit as well.