Quick Roasted Pepper Hummus

This is a tahini free hummus recipe and thus oil free. It is delicious as a dip, a spread or over cooked grains or vegetables. The kids like to eat it on a baked sweet potato, topped off with some grated vegan  cheese.



We love the taste of roasted red peppers therefore I have included two recipes in the snack menu. I usually make more than one roasted pepper – one to use for the spread, the other ones to slice and use for sandwiches.

Roasted Pepper Hummus
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
  1. 1 red bell pepper
  2. 1 can chickpeas, drained and rinsed well
  3. 1 garlic clove, minced
  4. 1 tsp lemon juice
  5. Salt
  6. 1/2 tsp cumin (optional)
  1. Roast red pepper in the oven until the skin comes up in bubbles. Remove from oven and place in a plastic bag. Seal it and let cool off.
  2. Peel of skin and remove core and seeds of pepper.
  3. Blend all the ingredients together in a food processor until smooth.
  4. Adjust according to taste.

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