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Easy Oil-Free Roasted Red Pepper Hummus (Vegan and Gluten-Free)

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.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Condiment
Cuisine: American, Mediterranean, Vegan
Keyword: oil free hummus, red pepper hummus
Servings: 8
Calories: 94kcal
Author: Bree Sheree


  • 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.


This makes slightly more than 2 cups of hummus.
Nutrition information is for approximately 1/4 cup of hummus.


Calories: 94kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 234mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1863IU | Vitamin C: 80mg | Calcium: 28mg | Iron: 1mg