Hummus Red Pepper Recipe Without Tahini Made Easy

Hummus is a beloved Middle Eastern dip known for its creamy texture and rich, nutty flavor, traditionally made with tahini. But what if you’re looking to enjoy a vibrant, delicious hummus without tahini?

Perhaps you’re allergic, out of ingredients, or simply want to try something new! This red pepper hummus recipe without tahini offers a fresh twist by blending roasted red peppers with chickpeas and a few simple ingredients to deliver a luscious, flavorful spread that’s just as satisfying.

Whether you’re a hummus veteran or a curious foodie, this recipe is easy to make, healthy, and perfect for snacking, entertaining, or adding a pop of color and taste to your meals.

Roasted red peppers give this hummus a sweet, smoky depth, while the absence of tahini makes it lighter and equally creamy thanks to olive oil and a touch of garlic. You’ll love how this versatile dip pairs perfectly with veggies, pita bread, or as a sandwich spread.

Plus, it’s vegan, gluten-free, and packed with plant-based protein! Ready to whip up a batch?

Let’s dive into the details.

Why You’ll Love This Recipe

This hummus red pepper recipe without tahini is a game-changer for several reasons:

• Allergy-friendly: Avoids tahini, which can be a common allergen or simply unavailable.
• Quick and easy: Roasted red peppers add incredible flavor without extra effort.
• Healthy and nutritious: High in protein, fiber, and antioxidants from red peppers and chickpeas.
• Versatile: Use it as a dip, spread, or sauce for a variety of dishes.
• Vibrant color and flavor: The red pepper adds a beautiful hue and subtle sweetness that complements the savory chickpeas.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large roasted red bell pepper, peeled and seeded (store-bought or homemade)
• 2 cloves garlic, minced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 2-3 tablespoons water, to adjust consistency

Equipment

• Food processor or high-speed blender
• Measuring spoons
• Can opener
• Knife and cutting board
• Spatula
• Serving bowl

Instructions

1. Prepare the red pepper: If you’re using fresh red bell peppers, roast them on a grill or under a broiler until the skins are charred and blistered. Place them in a bowl covered with plastic wrap for 10 minutes to steam, then peel off the skins, remove seeds, and set aside.
2. Add chickpeas to the food processor: Drain and rinse the chickpeas thoroughly to reduce excess starch and bitterness. Place them into your food processor or blender.
3. Add the roasted red pepper, garlic, and lemon juice: These ingredients bring brightness and depth to your hummus.
4. Season with cumin, smoked paprika, salt, and pepper: These spices add warmth and a subtle smokiness that complements the roasted pepper.
5. Drizzle in olive oil: Pour in the olive oil slowly for creaminess and richness.
6. Blend until smooth: Pulse first to combine, then blend continuously. Add water, one tablespoon at a time, to reach your desired creamy consistency.
7. Taste and adjust: Add more salt, lemon juice, or spices as needed. Blend again briefly to mix.
8. Serve or store: Transfer your hummus to a serving bowl and drizzle with a little extra olive oil if desired. Garnish with paprika or fresh herbs like parsley or cilantro.

Tips & Variations

“For an extra smoky flavor, try using fire-roasted canned red peppers. You can also add a pinch of cayenne pepper if you like a bit of heat.”

• Make it creamier: Add a small avocado or a spoonful of Greek yogurt (if not vegan) to increase creaminess without tahini.
• Use different beans: Substitute chickpeas with white beans or cannellini beans for a milder taste.
• Add herbs: Fresh basil, cilantro, or parsley can be blended in for a fresh twist.
• Storage: Keep your hummus in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully over time.
• Spice it up: Incorporate roasted garlic instead of raw for a sweeter, milder flavor.

Nutrition Facts

Serving Suggestions

This red pepper hummus without tahini is incredibly versatile. Here are some tasty ways to enjoy it:

• As a dip: Serve with sliced cucumbers, carrots, celery sticks, or your favorite crackers and pita chips.
• Spread on sandwiches and wraps: Use it as a flavorful base for veggie sandwiches or Mediterranean wraps.
• Topping for salads: Add a dollop to grain bowls or salads for extra creaminess and flavor.
• Accompaniment for grilled veggies: Pair it with grilled asparagus, zucchini, or eggplant for a delicious snack or side dish.

For more delicious plant-based dips and spreads, check out our Best Vegan Kale Dip Recipe for Easy Healthy Snacking and Black Bean Sauce Recipe Vegetarian: Easy & Delicious Guide.

Conclusion

Making hummus without tahini might seem unconventional, but this red pepper hummus recipe proves that you don’t need it to create a creamy, flavorful, and nutritious spread. The sweetness and smokiness of roasted red peppers elevate the humble chickpea, while simple ingredients like garlic, cumin, and lemon juice bring balance and freshness.

This recipe is perfect for anyone looking for an allergy-friendly, quick, and healthy snack or appetizer that doesn’t skimp on taste.

Whether you’re serving it at a party, packing it for lunch, or simply craving something wholesome and vibrant, this tahini-free hummus will quickly become a staple in your kitchen. Feel free to experiment with herbs and spices, and don’t forget to explore other amazing recipes like the Veg Grilled Sandwich Recipes That Are Quick and Delicious for more plant-based inspiration.

Happy dipping!

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