Roasted Red Pepper Hummus

Roasted Red Pepper Hummus - Healthy, Gluten-Free, Oil-Free, Plant-Based, Nut-Free Vegan Dip Recipe from Plants-Rule
Roasted Red Pepper Hummus – Healthy, Gluten-Free, Oil-Free, Plant-Based, Nut-Free Vegan Dip Recipe from Plants-Rule

Delicious, Oil-Free Roasted Red Pepper Hummus

Hummus is a Middle Eastern spread made from pureed chickpeas. A touch of smoky cumin and coriander add flavor. For this oil-free recipe, roasted red peppers add natural sweetness. This healthy, plant-based dip is an essential recipe. Use it on sandwiches, veggie burgers, roasted potatoes, or as a dip for veggies.

Chef Katie’s Healthy Plant-Based Cooking Tips for :

Pepper Variety: You can use any variety of peppers for this hummus. Yellow or orange bell peppers provide fun colors, while poblanos and banana peppers bring extra heat. Serve warm for the ultimate flavor experience.

Oil-Free: I’m on a mission to get rid of empty calories, like those found in refined oils. Using a Silpat baking mat or parchment paper makes it easy to bake without using oil. This makes a healthy, fat-free, low-calorie recipe.

Watch the Cooking Video:

Easy  |  Servings: 24  |  Ready in: 20 minutes  |  Yield: 3 cups

This gluten-free dip is great with Quick Whole Wheat FlatbreadChickpea Flatbread Pizza, or smeared over Garden Veggie Burgers.

Roasted Red Pepper Hummus – Healthy, Gluten-Free, Oil-Free, Plant-Based, Nut-Free Vegan Dip Recipe

Creamy hummus is a delicious, healthy snack. Roasted red peppers add a subtle sweetness in this vegan, nut-free, oil-free recipe. You can roast your own or use a jarred version for quick cooking.
Course Appetizer, condiment, Dip, Sauce, Snack, Spread
Cuisine Gluten-Free, greek, Healthy, Mediterranean, Middle Eastern, Oil-Free, Plant-Based, Vegan, Vegetarian
Keyword beans, dip, easy, fat-free, fiber, healthy, low-fat, oil-free, plant-based, protein, spread, vegan
Total Time 20 minutes
Servings 24
Calories 39kcal


  • 5 medium red bell pepper
  • 1 (15-ounce) can chickpeas
  • 2 tablespoons Tahini
  • 2 teaspoons lemon juice
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne optional
  • 1 teaspoon salt
  • 1 clove garlic
  • 1/2 cup water as needed


  • Preheat your broiler to “High”.
  • To Roast the Peppers: Cut the bell peppers in half from stem to base. Use your hands to scoop out the stems, seeds, and ribs. Place the peppers, cut-side-down, on a large baking sheet. Place the peppers on the top rack of your oven, right under the broiler. Broil for about 15 minutes, until the peppers are very charred. Immediately transfer the peppers to a sealable container or a plastic bag. Cover and let steam a few minutes. This will make it easier to remove the skins.
  • To finish Roasted Red Pepper Hummus: Drain and rinse the chickpeas. When the peppers are cool enough to handle, peel off the black skin and discard. Place the chickpeas, peppers, tahini, lemon juice, paprika, cumin, coriander, cayenne (if using), salt, and garlic in a food processor or high-speed blender. Add 1/4 cup of water to get started. Puree until smooth. Add more water, if needed, to get a smooth consistency.
  • Serve and enjoy!


Nutrition Facts

Serving size: 1/24 of a recipe (about 2 tablespoons).
Amount Per Serving
Calories 38.68
Calories From Fat (25%) 9.63

  • Total Fat 1.14g 2%
  • Saturated Fat 0.14g <1%
  • Cholesterol 0mg 0%
  • Sodium 100.69mg 4%
  • Potassium 103.3mg 3%
  • Total Carbohydrates 5.73g 2%
  • Fiber 1.74g 7%
  • Sugar 1.74g
  • Protein 1.72g 3%
  • Calcium 32.23mg 3%
  • Iron 15.57mg 87%
  • Vitamin A IU
  • Vitamin C 0mg 0%


Shopping and Gear List

  • Achva Organic Tahini, 17.6 oz.
  • Simply Organic – Coriander – 2.29 oz.

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