Oil-Free Roasted Red Pepper Hummus
Enjoy the delicious flavors of roasted red peppers in this oil-free hummus recipe. Blended with chickpeas, roasted red peppers, tahini, garlic, and lemon juice, it's a creamy and nutritious dip perfect for snacking or spreading on sandwiches.
Servings: 3 cups
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.