Simple, flavourful and delicious, this Smoky, Roasted Red Pepper Hummus is one of my favourite dips to make in the summer. Or the winter actually. It's easy, full of roasted, toasted, smokey flavours and very very dippable. Not only that, it's actually oil-free! Make it for friends and family, or just to snack on!
Homemade hummus is a completely different beast from what you buy in the supermarket. For a start, it's not full of oil. In fact, in traditional hummus the only bit of oil you add is an optional lovely drizzle of extra virgin olive oil over the top to serve.
Making this roasted red pepper hummus is easy, and it's also perfect for using up all those chickpeas that are left over when you make one of my cakes that have aquafaba as a binding (aquafaba is chickpea water).
I love hummus in all its guises, but this particular variation brings together not only my favourite scrummy chickpeas, but my other love, silky, smoky roasted red peppers ( AKA capsicums for all my Aussie readers) . Together they make a lush, snacky & ever-so slightly addictive dip. I sometimes add a little extra chilli powder to mine, add more if you like a little heat, or omit if you're not a chilli fan.
The ingredients are simple:
- Chickpeas- A tin of drained chickpeas, or use your own cooked.
- Roasted Red Peppers- I like to use peppers that I have roasted on my BBQ, but you can also use the ones that come in a jar.
- Tahini- sesame seed paste.
- 1 garlic clove- no more or it will be too strong! (I very rarely say that!)
- Lemon Juice- freshly squeezed is best.
- Salt to taste
- Oh- and the secret ingredient... an icecube!
For the full ingredients and quantities, head to the recipe card below.
- Peel the roasted peppers, then add to the blender.
2) Add all the other hummus ingredients to the blender, including the icecube.
3) Blend until smooth and creamy. The icecube will help the texture be super lush.
4) Top the roasted red pepper hummus with extra chickpeas and little strips of roasted pepper if desired. Serve as a canape, mezze or antipasti.
🍅Substitutions and Variations
Hummus can be made in so many different ways, so you can really get creative with your own flavours and combinations: Here are some idea.
- For hummus with no tahini: You can use peanut butter instead. Or just omit entirely.
- Chilli: Add some spice with some chilli powder.
- Tomato: You can make this recipe with roasted tomatoes instead (or follow my other recipe Smokey & Spicy, Sun Dried Tomato Hummus)
Yes this hummus is made without oil. It's creamy and delicious without it.You can add some extra virgin olive oil on top to finish if you like.
You can substitute peanut butter or sunflower seed butter for the tahini if you like. Alternatively, you can leave it out altogether. It won't be quite as creamy without it, however.
In an airtight container, this red pepper hummus will keep for up to a week.
Yes, hummus can be frozen. Which is great if you make too much! Just thaw it out completely to re-use it. Keep it frozen for up to 3 months.
Smokey Roasted Red Pepper Hummus without Oil.
- 1 Blender
- 285 g chickpeas (equivilant to one can/tin drained weight.)
- 2 tablespoon tahini
- 1 red pepper (you can also use pre-roasted peppers from a jar. )
- ½ teaspoon smoked paprika (optional )
- 1 clove garlic chopped ((if you like it not too garlicky) or 2 if you want it more garlicky)
- 2 tablespoon lemon juice
- pinch salt
- 1 cube of ice
- Blacken the pepper under the grill, then peel & remove seeds. (you can also do this on the BBQ, or use a pre-roasted pepper from a jar)1 red pepper
- Whizz all the ingredients in a food processor or blender until smooth.285 g chickpeas, 2 tablespoon tahini, 1 red pepper, ½ teaspoon smoked paprika, 1 clove garlic chopped, 2 tablespoon lemon juice, 1 cube of ice, pinch salt
- Taste and add more lemon juice/ salt/ smoked paprika as needed.
- If its a bit dry, add a little water but the peppers & lemon juice should add enough moisture
- Serve with a drizzle of olive oil & a sprinkle of smoked paprika over.