Go Back Email Link
+ servings
Gluten-free roasted red pepper hummus in a white bowl garnished with roasted red pepper and served with fresh veggies on the side.
Print Recipe
5 from 5 votes

Gluten Free Roasted Red Pepper Hummus

Dip your veggies in our Gluten Free Roasted Red Pepper Hummus made without tahini but instead with a toasty nutty sesame oil.  Healthy vegan appetizer or snack.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizers/ Snacks
Cuisine: Middle Eastern
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 8 servings
Calories: 125kcal
Author: HWC Magazine


  • high powdered blender or food processor or can blend by hand


  • 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.


  • 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.



Does hummus need to be refrigerated?
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.
How to fix a runny hummus texture?
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.
  • 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.
Why is my hummus not blending?
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.


Serving: 1serving | Calories: 125kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 184mg | Potassium: 192mg | Fiber: 4g | Sugar: 3g | Vitamin A: 148IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 2mg