Easy Roasted Red Pepper Hummus without Tahini

Top down view of roasted red pepper hummus without tahini garnished with peppers and seeds in white bowl.

Easy Roasted Red Pepper Hummus without Tahini

This roasted red pepper hummus without tahini is made using pickled red peppers 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!

Course Snack

Cuisine gluten free, vegan

Prep Time 5

Total Time 5

Servings servings

Calories 62kcal

Author Monika Dabrowski

Equipment

Stick blender

Ingredients

1½ cups 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

US Customary - Metric

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