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Oil-free Roasted Red Pepper Hummus

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  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 10 minutes
  • Yield: 6-8


  • 3 roasted garlic cloves*
  • 2 cups homemade cooked chickpeas (see notes)
  • 2 tbsp chickpea liquid
  • 3/4 cup homemade roasted red peppers + more for garnish (see notes)
  • 1/4 cup tahini
  • 1/4 cup + 1 tbs fresh lemon juice
  • 1/2 tsp cumin
  • 1/4 tsp paprika + more for garnish
  • 1/4 tsp salt, or as needed to taste


  1. Place all of the ingredients into a food processor or high speed blender and process until smooth*.
  2. Adjust seasonings to taste.
  3. Top with diced red peppers and paprika.


To roast garlic, place into an oven at 350 for 6-8 minutes, or until golden.

A high speed blender is recommended to avoid grittiness and to attain the smoothest outcome.

Learn how to roast red peppers:

How To Cook Dried Chickpeas: Rinse beans, and sort out any debris. Soak 1 pound dried chickpeas in 6 cups of water overnight, or for about 8 hours. The next morning, drain, rinse, and place the chickpeas into a large pot with 8 cups of water. Bring to a gentle simmer on medium low, with the lid slightly open, for an hour and 15 mins, stirring occasionally.

  • Prep Time: 10 mins