Oil-Free Roasted Red Pepper Hummus
on May 10, 2024, Updated Jul 24, 2024
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Looking for a flavorful and oil-free hummus recipe that’s easy to whip up at home? Look no further than our recipe for Oil-free Roasted Red Pepper Hummus! Whether you’re spreading it on toast, dipping fresh veggies, or slathering it on a sandwich or wrap, this hummus is sure to become a staple in your kitchen.
Why You’ll Love This Recipe
Hey there, fellow hummus aficionados! Stephanie here, and let me tell you, hummus is practically a food group in our household. We’re never without a tub of the stuff in our fridge—it’s like our edible security blanket! But as any hummus lover knows, finding a store-bought version that’s oil-free can feel like searching for a unicorn. That’s why I took matters into my own hands and whipped up this homemade, oil-free roasted red pepper hummus recipe!
Achieving the creamy texture of a store-bought hummus can be done! That texture is usually created by using unhealthy oils or ghastly amounts of tahini. The beautiful thing about making your own hummus is that it is completely customizable and it is very forgiving. You really cannot go wrong no matter what you do with it! I swear that no two batches of my hummus turn out the same.
Not only does this recipe satisfy our hummus cravings, but it also checks all the boxes for us at Plantiful Table—it’s super beginner-friendly, made with ingredients you probably already have in your pantry, and comes together faster than you can say “hummus hoarder” (which, let’s be real, might just be my official title). So grab your chickpeas and get ready to dip, scoop, and slather your way to hummus heaven—it’s time to take matters into your own hands and join the oil-free hummus revolution!
Key Ingredients
Let’s talk about the ingredients for a minute and why they are the keys to a really great hummus:
- Chickpeas (aka garbanzo beans) are the little legumes that are the backbone of our hummus, bringing a hearty dose of protein and fiber to the table. Not only do chickpeas provide a creamy texture, but they also fuel our bodies with plant-based goodness, keeping us feeling satisfied and energized.
- Bursting with citrusy zest, lemon juice adds a refreshing brightness to our hummus while delivering a hefty dose of vitamin C. This essential nutrient not only supports our immune system but also aids in collagen production for healthy skin and joints.
- Garlic works its magic in this hummus, creating its deep pungent flavor and aroma, as well as being an excellent immune booster.
- Ah, tahini—the silky-smooth secret weapon of hummus! This sesame seed paste adds luxurious richness and creaminess to our dip. Plus, tahini boasts essential nutrients like calcium and iron to keep our bones strong and our energy levels up. We tried to keep the tahini to a minimum, as it does contain fat.
- Roasted Red Peppers are the pièce de résistance of our hummus! They infuse a smoky, tangy sweetness that takes this dip from ordinary to extraordinary. Packed with antioxidants like vitamin C and vitamin A, these vibrant peppers not only tantalize our taste buds but also support our overall health and well-being.
- Last but certainly not least, our hummus wouldn’t be complete without a medley of spices to round out the flavor profile. Cumin, onion powder, and smoked paprika work their magic, weaving together earthy, savory, and smoky notes. Together, these spices elevate our hummus, making it a must-have for any snack spread or mealtime adventure.
The Process
Here’s how to craft YOUR perfect oil-free roasted red pepper hummus!
There are different schools of thought on making hummus. I have tried all the ways. The two keys for me were to cook the chickpeas to get them nice and soft before blending them. Using canned chickpeas, drain and reserve the aquafaba, and then boil them in a saucepan in water for about 10-15 minutes. Trust me on this one. It makes the hummus extra silky in texture.
Blend all the ingredients except for the aquafaba and pepperoncini juice in a blender or food processor until smooth.
Gradually add the reserved liquids (aquafaba and pepperoncini juice) until you reach your desired consistency.
Lastly, and this is the second secret to hummus success: add a couple of ice cubes and blend again. Don’t ask me why this works, but it does. It whips the hummus, creating more air, which in turn gives it a light and fluffy texture.
Your hummus is now ready to dip, eat and repeat!
Recipe Tips
- Substitute pickle juice for pepperoncini juice if you don’t have it on hand. Aquafaba, pickle, pepperoncini, or the brine from the roasted red peppers all work in this recipe.
- Feel free to decrease the amount of sea salt to suit your needs or use a different type of salt. We like green salt as it has less sodium than sea salt.
- Instead of garlic powder, you can use fresh raw garlic for this recipe. Even better would be to roast the garlic cloves before adding them to the blender. Roasted garlic gives the hummus additional flavor and sweetness.
- The tahini is optional in this recipe. If you want fat-free hummus, omit it entirely. It might not be as creamy in the end, but it will be better for you.
- The red pepper flakes can be eliminated if desired or doubled—you choose!
- Feel free to customize the recipe by swapping out the roasted red peppers for other ingredients. One of my favorite versions was made with artichokes and spinach. Cilantro jalapeño was also a great one. Adjust the spices to your liking for a personalized flavor profile.
- Use other kinds of beans! Mix it up. Cannellini beans or great northern beans work great for hummus or a combination is great too.
- You can also make a double batch of hummus and freeze it!
- Try it with our Mediterranean Bowl with Quinoa & Marinated Chickpeas!
Keepin’ it Fresh: How to store the Oil-Free Roasted Red Pepper Hummus
Store your hummus in a glass container with a lid in the fridge for up to a week.
Frequently Asked Questions
It will last in the refrigerator for up to 7 days.
Yes! Freeze the hummus in a zip top freezer bag for up to 6 months. Thaw overnight in the fridge before enjoying.
Of course! Just be sure to soak and cook them beforehand.
Yes! Great Northern or cannellini work well and have a creamy texture when blended. I’ve even had lentil hummus that was excellent!
Absolutely. We use both, but think the blender creates a creamier texture. But that’s just our preference.
If you made this recipe, don’t be shy—show off your culinary skills on your socials and tag us! We absolutely love seeing how our recipes inspire creativity in our readers’ kitchens. So, let’s spread the kitchen love and share the deliciousness together!
Oil-Free Roasted Red Pepper Hummus
Equipment
- Saucepan
- Blender or Food processor
Ingredients
- 2 (15 oz) cans chickpeas, drained with aquafaba reserved
- 2-3 tbsp fresh lemon juice
- ¾ cup roasted red peppers, in brine, not oil-packed
- 2 tbsp tahini, omit or use less for less fat
- ½ tsp garlic powder, or 1 clove of fresh garlic, bonus points if you roast it
- 1 tsp ground cumin
- ¾ tsp sea salt, use less to lower the sodium
- ½ tsp onion powder
- ½ tsp smoked paprika, optional
- ½ tsp red pepper flakes
- ¼ cup sliced pepperoncini
- 1-2 tbsp pepperoncini juice, if desired, optional
- 1-2 tbsp aquafaba, if needed, optional
Instructions
- Drain the chickpeas and reserve the aquafaba from the cans. We will use this later to thin out the hummus, if needed.
- Place the chickpeas in a saucepan and cover them with water. Cook for 10-15 minutes on medium heat to soften them.
- Drain the chickpeas and add to a high-speed blender or food processor along with all other ingredients except for the pepperoncini juice and the reserved aquafaba.
- Blend until smooth. Stop blending and scrape down the sides of the container. Add pepperoncini juice and/or reserved aquafaba in small amounts and blend again.
- Once it gets to the consistency you like, add 2 ice cubes to the blender and blend it again until smooth and fluffy.
