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roasted red pepper hummus no tahini in bowl with pita dipped in
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Easy Roasted Red Pepper Hummus (No Tahini Needed)

This easy roasted red pepper hummus recipe is a delicious twist on plain hummus. Using smoky and sweet roasted red peppers, fresh garbanzo beans and lemon juice, this homemade red pepper hummus is loaded with flavor! Red pepper adds creaminess to this recipe without the need for tahini, and makes a flavorful dip perfect for an healthy snack or appetizer.
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean, Middle Eastern
Keyword hummus, no tahini, roasted red pepper
Prep Time 10 minutes

Equipment

  • 1 high speed blender

Ingredients

  • 2 cups cooked black-eyed peas se notes
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1/4 cup filtered water
  • 1 medium garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Optional: 1/4 cup tahini paste
  • 1 large or 2 small roasted red bell peppers see notes

Instructions

  • Add garbanzo beans, water, roasted red peppers, lemon juice, olive oil, garlic, salt, pepper, smoked paprika, and optional tahini to a high speed blender.
  • Blend until smooth and creamy. Add a couple of tablespoons more water if it's not blending well. It should be creamy, but thick.
  • Once it's reached the right consistency, transfer to serving dishes or a storage container.
  • Top with olive oil and sweet paprika, aleppo pepper flakes, or sumac.
  • Enjoy!

Notes

How to Make Roasted Red Peppers in the Oven
  1. Preheat oven to 450°F
  2. Slice red bell peppers in half and remove seeds.
  3. Place cut-side down on a lined baking sheet.
  4. Roast for 25 minutes or until skins are charred.
  5. Transfer to a bowl and cover with a plate to let steam for about 10 minutes.
  6. Peel the skins off and discard.
  7. Now they're ready to use in hummus!
How to Cook Garbanzo Beans for Better Digestion
  1. Soak dried garbanzo beans in water with a splash of apple cider vinegar for about 12 hours.
  2. Drain and rinse beans.
  3. Add beans to a large pot and cover with fresh water.
  4. Bring water to a boil, and let boil for about 10 minutes.
  5. Discard the water and rinse the beans.
  6. Cover the beans with fresh water again and bring to a boil. Once boiling, reduce to a simmer.
  7. Simmer uncovered for about 90 minutes, until tender - or pressure cook in an instant pot on high pressure for 40 minutes, using natural release.