This roasted red pepper hummus without tahini is made using jarred, pickled red pepper and comes together in a few simple steps. Gently spiced, sweet, nutty and zesty, perfect as a healthy snack or appetizer. Ready in 5 minutes!
This roasted red pepper hummus without tahini is a delicious dip made with ready roasted jarred pepper and a few other ingredients. The pepper has a complex, bold sweet and zesty flavour, perfect to pair with subtle, nutty chickpeas. I didn't use tahini paste simply because this hummus tastes better without it.
Using jarred red pepper not only adds lots of flavour, but also reduces preparation time. Even though you are using roasted pepper you don't have to spend time roasting it yourself. Simply puree the ingredients and enjoy the hummus. Easy and delicious!
Roasted red pepper hummus without tahini: ingredients and substitutions
- Jarred roasted red pepper.
- Canned chickpeas.
- Garlic.
- Spices: I used a combination of paprika (which can be sweet, smoky and/or hot), coriander and cumin. Adjust the amounts to your taste.
- Lemon juice.
- Extra virgin olive oil: helps to produce a velvety finish, but you can omit it if you prefer this red pepper hummus oil free.
- Salt.
How to prepare the pepper and chickpeas
In order to ensure this red pepper hummus without tahini has the right consistency it is important to drain the chickpeas thoroughly and remove excess moisture from the pickled pepper.
Place the chickpeas in a strainer for a few minutes then pat dry with a paper towel. It's also a good idea to pat dry the pepper before combining with the rest of the ingredients.
Step-by-step recipe instructions
1. Assemble ingredients: After you've drained the chickpeas and pepper thoroughly (as above) place all the ingredients in a mixing bowl.
2. Puree: Using a stick blender puree until the mixture is smooth and creamy.
TIP: You can use another type of blender, such as jug blender.
3. Chill: Transfer the hummus to a serving bowl, adjust the seasoning if needed, cover and refrigerate for at least 4 hours, if possible (it's even better the next day).
How to garnish this hummus
I used about a half of finely sliced jarred pepper, pan toasted sun flower seeds, fresh parsley and a drizzle of extra virgin olive oil. Alternatives can include finely chopped olives, pumpkin seeds, chopped walnuts, fresh cilantro and chickpeas
Serving suggestions
This roasted pepper hummus without tahini can be served with pita bread (or similar), breadsticks, veggie sticks or sourdough crisp bread (my personal favourite!). It's also delicious with grilled or fried chicken (such as yogurt marinated chicken).
Do I have to use jarred pepper
I recommend it. If you roast the pepper yourself you will likely need to add more lemon juice, which might make your hummus too runny. Plus you won't get the same level of sweetness and flavour complexity as with the jarred variety.
Top tips
- Drain the chickpeas thoroughly and pat dry with a paper towel (do the same with the pepper).
- I used a stick blender, but any blender will work.
- Adjust the amount of spice to your preference.
- I recommend refrigerating your no tahini red pepper hummus for at least 4 hours (ideally overnight) before serving, if possible (the flavour develops over several hours).
- Keep refrigerated, covered, for up to 4 days.
- Not suitable for freezing.
What else to do with jarred roasted red peppers
- Add to sauces and dips, including sun-dried tomato pesto.
- Use as a topping for toast, such as cottage cheese avocado toast.
- Delicious added to pasta salads, such as raw broccoli pasta salad or pesto pasta salad.
- Use as garnish for dips, such as cauliflower or broccoli.
You can also add it to sandwiches, pizzas and many other recipes, often including ones that call for dill pickles.
Related recipes to try next
See also these other easy dips and snacks!
Recipe
Easy Roasted Red Pepper Hummus without Tahini
Equipment
- Stick blender
Ingredients
- 1½ cups (240 g) canned chickpeas drained weight
- 1 large roasted red pepper in vinegar, from a jar
- 1-2 garlic cloves
- ½ teaspoon ground cumin and coriander each
- 1 teaspoon paprika sweet/smoked
- ¼ teaspoon cayenne pepper or to taste
- ⅓ teaspoon fine sea salt
- 2 teaspoons lemon juice
- 2 teaspoons extra virgin olive oil
Instructions
- Prepare chickpeas and pepper: Place the chickpeas in a strainer for a few minutes then pat dry with a paper towel. It's also a good idea to pat dry the pepper before combining with the rest of the ingredients.
- Assemble ingredients: After you've drained the chickpeas and pepper thoroughly (as above) place all the ingredients in a mixing bowl.
- Puree: Using a stick blender puree until the mixture is smooth and creamy.TIP: You can use another type of blender, such as jug blender.
- Chill: Transfer the hummus to a serving bowl, adjust the seasoning if needed, cover and refrigerate for at least 4 hours, if possible (it's even better the next day).
Notes
- Drain the chickpeas thoroughly and pat dry with a paper towel (do the same with the pepper).
- I used a stick blender, but any blender will work.
- Adjust the amount of spice to your preference.
- I recommend refrigerating your no tahini red pepper hummus for at least 4 hours (ideally overnight) before serving, if possible (the flavour develops over several hours).
- Keep refrigerated, covered, for up to 4 days.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this roasted red pepper hummus recipe I'd love to know how it turned out for you. Did you use sweet or smoked paprika? Let me know in the comments below, thanks!
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Amanda says
This would taste great with my favourite crackers – thanks for sharing your recipe!
Monika says
Thank you:)
Kate says
Love this recipe Monika. Bookmarked xx
Monika says
Thank you Kate!
Eb Gargano says
Oooh yum - really love the sound of this dip - nice to have something a little different from the norm 😀 Eb x
Monika says
Thanks Eb! Glad you like the recipe:)
Edyta says
I love roasted peppers. I will be making this for my next party! Thanks for sharing.
Monika says
Thank you! Hope you like it:)
Jhuls says
I could eat this whole thing all by itself! My mouth is watering! 😀 Thanks for sharing!
Monika says
Thank you:)
Jacqui says
I love the sound of this dip. So easy to make too. Im pinning to make. Thanks for sharing!
Monika says
Thank you:)
turkswhoeat says
This sounds delicious, I make a similar dip this time of year with roasted eggplant. What a perfect thing to snack on while sitting outside enjoying the sun 🙂
Monika says
Thank you! If only the sun was out:)