I consider hummus an essential vegan staple, no matter the variety! This easy roasted red pepper hummus is also oil free for those following a whole foods, plant based no oil diet.
Ingredients in Easy Roasted Red Pepper Hummus
I like to keep this recipe super easy by using jarred roasted red peppers. I use the Mezzetta brand as it contains no oil. You can opt to roast your own peppers and find directions for that here. I have made this hummus both ways, and really prefer the time saving option of using jar red peppers.
This roasted red pepper hummus is so easy you will wonder why you never made it homemade before! Here are the ingredients you will need for this roasted red pepper homemade hummus:
- Roasted Red Peppers
- Lemon Juice
You will need to use the aquafaba (the chickpea juice) from your can of chickpeas! Using the aquafaba is a great alternative to using oil and your oil free hummus turns out so creamy. Listen to our podcast where we address a frequently asked question about aquafaba uses and storage.
How to Make Oil Free Hummus
This homemade hummus recipe couldn’t be easier to make! After draining your chickpeas and reserving 1/3 cup aquafaba, you place all ingredients in the blender and blend until smooth!
That’s it! Just blend, scrape down the sides of the blender a few times to ensure all chickpeas and peppers are blending and you will have smooth and creamy roasted red pepper hummus in no time!
How to Serve Your Homemade Hummus
I love to have homemade hummus with raw vegetables! We also love to dip our simple homemade tortilla chips in hummus. This hummus would make an excellent sandwich spread as well!
This hummus will stay good up to 7 days refrigerated, covered and stored in an airtight container. You can also freeze this hummus! I like to freeze it in small 4 oz containers and thaw as needed.
If you make this hummus, I would love to know! Tag @badtothebowl on social media.
Roasted Red Pepper Hummus
Add some creamy roasted red pepper to your salad bowls and more!
- 1 – 15 oz can chickpeas, rinsed and drained
- 1/3 cup roasted red peppers
- 1 garlic clove, minced
- 1/2 tsp salt
- 3 Tblsp lemon juice
- 2 Tblsp tahini
- ⅓ aquafaba
- Drain and rinse chickpeas in colander over bowl so you can reserve 1/3 cup to use instead of oil.
- Put chickpeas in blender or food processor. Put all remaining ingredients in blender.
- Blend! You will need to stop and stir a few times during blending.
- Eat or Refrigerate! You can freeze and thaw this as well.