Dip your fresh veggie sticks in this creamy and spicy Gluten Free Roasted Red Pepper Hummus for a healthy appetizer or snack. Are you out of tahini? No worries! Our vegan chickpea hummus is made without tahini (sesame paste) but instead with a toasted nutty sesame oil. We think it is even better. No bitter tahini but instead a delicious roasted nutty flavor.
Delicious as part of our Middle Eastern Party Feast or slathered on our Grilled Harvest Wraps - Ready in under 10 minutes.
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Taste
You are going to love the creamy texture and bright vibrant orange color of this homemade roasted red pepper hummus. However, the taste will have you hooked.
- Earthy from the cumin
- Nutty from the toasted sesame oil
- Smoky from the paprika
- Spicy from the cayenne pepper
- Zesty from lemon
- Naturally sweet from the roasted red peppers.
Don't worry. No cooking skills are required to make this homemade hummus. If you can open a can and squeeze a lemon, you have all the skills you need for this job.
Did you know that hummus is an Arabic word that means chickpea? Whether you call or spell hummus like, ‘houmous’, ‘humus’, ‘hommus’ or ‘hommos’, it is one delicious dip. Let’s get cracking on making a quick and easy batch of healthy hummus right now.
Ingredients and Substitutions
Garbanzo beans (chickpeas) – We used canned cooked garbanzo beans to save time. To reduce tummy woes, we like to rinse them well before use. However, if you are trying to cut down on oil, you can use the juice of the canned garbanzo beans instead of oil. This juice is called aquafaba. Did you know that you can reserve this aquafaba to use as a vegan egg replacement in other recipes?
This vegan hummus recipe has 16 grams of carbohydrates per serving because of the chickpeas. If you are looking for a lower carb dip, be sure to try our Traditional Baba Ghanoush made from roasted eggplant.
Roasted Red Peppers – Do you have a garden bursting with fresh red peppers? Roast sweet bell peppers, place them in a paper bag to steam and then peel them for this recipe. However, we know life is crazy busy. Use jarred red roasted peppers to save time.
Lemons – Fresh is always best. However, you can substitute fresh lemon juice with the lemon in a squeeze bottle or lemon concentrate.
Garlic – at least 2 cloves – more if desired! Got to keep those vampires away!
Cumin – earthy, delicious and a nice addition to gluten free red roasted pepper hummus. We used dried ground cumin.
Paprika or cayenne pepper to taste is optional. We love the smoky flavor of paprika or the little kick of cayenne spice to round out the flavors.
Olive oil – gives the gluten free hummus that creamy rich feeling. However, if you want to cut down on the oil, you can exchange with a little water, aquafaba or even a little of the juice from the jarred roasted red peppers to thin the hummus dip.
Sesame oil – is made by pressing the oil out of toasted sesame seeds and is a delicious substitution for tahini paste (sauce). The oil has a toasty nutty flavor that pairs very well with hummus and is generally gluten free. However, if you are celiac, you are going to want to make sure that the sesame oil is manufactured in a gluten-free facility. There are many gluten-free brands on the market.
Sesame oil vs Tahini paste
Sesame oil is the oil extracted from deeply toasted sesame seeds. It is a nutty dark oil that tastes like toasted sesame seeds and it’s NOT bitter. We cannot even imagine cooking without this integral Asian condiment in our kitchen. It can be stored at room temperature out of light and heat. Sesame oil is best used within 6 months. Be sure to try our Garlicky Sesame Stir Fried Green Beans, Better Than Take Out Vegetable Lo Mein and other Asian recipes using sesame oil.
Tahini paste is made with raw white sesame seeds and oil. The 2 ingredients are blended into a thin paste. It is generally light in color because the sesame seeds are not toasted. Tahini paste has a nutty and slightly bitter taste. We used both a black sesame paste, and tahini paste in our Sesame Spiral Pie Cookies.
Equipment
Do you have a high-speed blender or food processor? Then, you are good to go.
Currently, we have a high-powered Ninja Blender Duo with Auto-iQ and it works like a charm to get hummus really smooth and creamy. However, we have also made hummus in a food processor but sometimes we must add a little more liquid to get it going but it also works well.
No food processor or blender? No problem!
Many households around the world make this delicious vegetable Mediterranean dip every day without any fancy equipment. You are not alone.
Try heating up chickpeas in the microwave or on the stovetop first. This hack makes them much easier to mash. First, chop all your ingredients with a knife. Then use one of these basic kitchen tools and a little muscle power to make a smooth gluten free roasted red pepper hummus.
- Mortar and Pestle
- Potato masher
- Fork
How to Make
Drain and rinse canned chickpeas (garbanzo beans) well.
Juice lemon, mince garlic and open your jar of roasted red peppers.
Place garbanzo beans roasted red peppers, lemon juice, sesame oil, cumin, paprika (or a little cayenne pepper), olive oil and salt and pepper to taste in either your high-powered blender or food processor. If you will be mixing by hand, please see our suggestions above.
You will need to add either more olive oil, water, roasted red pepper juice or even aquafaba to get the mixture moving. Use a spatula to scrape down the sides of the device. It is easier to add more liquid than to try to thicken your gluten free roasted red pepper hummus if you get it too thin. Blend until creamy.
To serve, place in a flat dish and spread. Garnish with a little diced roasted red pepper or Roasted Crunchy Garbanzo Beans and drizzle with a little extra virgin olive oil.
Toppings
This gluten free hummus is delicious all on its own with your favorite dippers. However, you can kick it up a few notches and add some fun Mediterranean toppings to make a loaded hummus plate. First place a layer of the healthy red pepper hummus recipe on a serving platter. Then, try adding some of these fun toppings sprinkled on top.
- Feta cheese
- Olives
- Tomatoes
- Cucumbers
- Parsley
- Diced roasted red peppers or crispy roasted cauliflower bites.
- Sprinkle of sumac or paprika
- Lemon slices
- Roasted crunchy garbanzo beans
Favorite Dippers
Please do not judge. Eating red pepper hummus by the spoonful is totally acceptable, right? However, using fresh garden vegetables as your mode of transportation to your mouth is our favorite way. Who can resist hummus and veggies for a healthy gluten free snack any time of the day! Some of our favorite raw vegetables to serve with hummus is whatever lies in your crisper.
- Carrots
- Celery
- Cucumbers
- Radishes
- Snap peas
- Bell peppers
- And more…
Toasted gluten free flat breads are delicious too.
Ways to Serve
Hummus is a foundation for so many delicious recipes.
- Scoop in salads and buddha bowls
- Slather a layer in wraps
- Super Crispy Falafel Bites are delicious with a scoop of hummus with sesame oil and a side of Easy Tabbouleh Lebanese Salad.
- Topping for our Middle Eastern Ground Lamb Kabobs.
- As a side dish in many other Middle Eastern and Greek recipes.
Frequent Asked Question
Yes! Fresh homemade hummus needs to be stored in the refrigerator and it will last up to 2 days in a sealed container. The reason being is that is contains fresh garlic, which can cause botulism even with the addition of lemon and salt. Do not leave your hummus out for serving longer than 4 hours. The reason being is that the longer hummus is out the refrigerator the higher risk for bacteria to form.
However, store-bought fresh hummus can be stored in the refrigerator after opened to 6 to 7 days because there are often it goes through a high-pressure processing.
It is best to add in your liquids last after blending to see how much liquid you will need to get a smooth and creamy hummus. If your hummus is not as thick as desired, try these quick fixes.
1) Add more garbanzo beans (chickpeas) and blend.
2) Refrigerate your hummus for about an hour. Many times, after the hummus cools it will thicken up a bit.
3) Blend in a little creamy plain yogurt.
It is always easier to add more liquid. Turn off your blender or food processor and take off the lid. Use a spatula to push down the mixture down by the blades. Put the lid back on and lock. Attempt to blend or food process again.
If your mixture is too thick to blend, you can add a tablespoon at a time of olive oil, water, aquafaba or even red roasted pepper juice to thin out the mixture. Restart the food processor or blender and mix until smooth. Add more liquid a tiny bit at a time until you reach the desired texture.
More Middle Eastern Recipes
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Gluten Free Roasted Red Pepper Hummus
Equipment
- high powdered blender or food processor or can blend by hand
Ingredients
- ¾ cup roasted red peppers
We used store bought jarred roasted peppers. Drain and reserve the juice and use to thin hummus - if desired. - 15 oz chickpeas (garbanzo beans)
rinsed and drained or 1.5 cups cooked and drained chickpeas. - ¼ cup lemon juice
juice from one large lemon - 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika optional
- cayenne pepper (optional)
(just a pinch- optional) - salt and pepper to taste (we added about ½ teaspoon salt and ¼ teaspoon pepper)
- 1 tablespoon extra virgin olive oil and extra for serving
- 2 to 3 tablespoons olive oil, water or juice from canned roasted red peppers to help loosen up the hummus. Do not add unless you need to get the hummus moving in the blender or food processor.
Instructions
- Drain and rinse canned garbanzo beans (chickpeas).
- Place drained roasted red peppers, chick peas, lemon juice, sesame oil, garlic, cumin, paprika or cayenne (optional), salt and pepper and olive oil to taste. Blend until smooth. You will need to scrape down the sides of your high powered blender or food processor.
- If you find your hummus is too dry and can't get the blender moving, you can add an one additional tablespoon of either water, olive oil, juice from jarred roasted peppers at a time to loosen it up. Blend again and reassess. If your blender is still not moving, add another tablespoon of liquid and blend again until you have a thick and smooth hummus texture. You will most likely need to add a couple of tablespoons of liquid to your hummus but it depends on how wet or dry your roasted red peppers are.
- Place your red pepper hummus in a flat bowl and make a well with the back of your spoon. Drizzle olive oil over the red pepper hummus.
- If desired, garnish with chopped roasted red peppers, lemons and parsley.
- Enjoy hummus with fresh veggies, gluten- free flat breads or crackers, or as part of your meal.
Video
Notes
- Add more garbanzo beans (chickpeas) and blend.
- Refrigerate your hummus for about an hour. Many times, after the hummus cools it will thicken up a bit.
- Blend in a little creamy plain yogurt.
Heidi | The Frugal Girls says
I absolutely love making hummus at home, but never would have thought to add roasted red peppers. This is genius, and I bet the flavor is AMAZING!!
HWC Magazine says
Thank you Heidi! Roasted red peppers add that little bit of smokiness and sweetness to humms. Please do give it a try.
Michelle says
Yes! Just happen to have some roasted red peppers to use -- can't wait to try this creative and flavourful spin on hummus!
HWC Magazine says
Thank you Michelle. We are sure you have sesame oil in your pantry to make this gluten free red pepper hummus. Take Care
Liz says
Besides being extremely tasty, the color is fabulous!! Perfect for dipping crudite this holiday weekend!!!
HWC Magazine says
Thank you Liz. Family and friend gatherings are always complete with a few healthy appetizers. Stay well and take care
mjskitchen says
And to think, I've been paying an arm and a leg for roasted red pepper hummus and here I could have been making it at home. Thanks for sharing your recipe! We love hummus.
HWC Magazine says
We know exactly how you feel. anything we can do to remain budget friendly is on the list. You could also roast your own garden red peppers too.
Hannah says
I could eat hummus everyday! This version is definitely going into regular rotation. Love that luscious red color too.
HWC Magazine says
Us too! However, roasted red pepper hummus is hands down our favorite for sure.
Judee@gluten Free A-Z Blog says
This sounds easy and delicious. I love the flavors from the cumin and the smoky paprika. So perfect for summer eating! thanks
HWC Magazine says
Thank you Judee. It is just way too hot to be cooking! We have made this gluten-free hummus already 3 times this week as it really hits the spot on these warm days with fresh veggies.
John / Kitchen Riffs says
Yum, yum, yum! I make hummus several times a year, but haven't made red pepper. This looks great, and is terrific inspiration. Thanks!
HWC Magazine says
Thank you John. Red pepper hummus is our favorite as it has all of those delicious spicy, smoky, earthy and slightly sweet notes from the roasted red peppers all in one bite. Wishing you a lovely week ahead.
Chef Mimi says
I also love to use paprika cream/creme in white bean dips, but wow this one is so pretty! Love the use of sesame oil.
HWC Magazine says
Thank you Mimi. Love paprika creme but it is so hard to come by. Will have to ask my dear Hungarian friend to grab a few on her visit back home. That would be delicious in this red pepper hummus recipe.
Eha says
Ah, yet again we are all different ! I rarely snack but regularly eat a fair few open sandwiches and wraps . . . but rarely use bitter. Long ago began using hummus as one base to such before loading on all the other 'desirables'. Sometimes buy but usually make mu own - love your version and shall copy especially since Middle Eastern flavours always thrill . . .
HWC Magazine says
Hi there Eha! Thank you Middle Eastern Flavors are always a big hit in our family. Hummus is fantastic as a base on a sandwich or wrap. We love grilling vegetables and then in a wrap with a but of red pepper hummus and we are good to go.
Liz Weber Berg says
Fabulous! I make a lot of traditional hummus, but I love red pepper, too. It's time I add it to my repertoire!
Sandra Shaffer says
What a delicious looking feast! Love the heat you added to the hummus. I could devour this by myself! Can't wait to see the rest of the menu!
HWC Magazine says
Thank you Sandra. We have a huge feast coming up so stay tuned. Welcome back from your trip.
kitchenriffs says
Love hummus! Tons of flavor, and healthy stuff. Love the color of this -- so attractive. Thanks!
HWC Magazine says
Thanks John! We love super creamy hummus and this little treat really hit the spot