While most hummus recipes call for olive oil and tahini (sesame seed paste), both of which are high in fat and calories, this recipe does not, making it low in fat but still high in flavor. Use as a dip for vegetables, a sandwich spread, or a topping for baked potatoes.
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Roasted Red Pepper Hummus
- Total Time: 45 mins
- Yield: 2.5 cups 1x
Ingredients
- 1 medium-large red bell pepper
- 3 cups cooked garbanzo beans (or 2 cans pre-cooked)
- 2 cloves fresh garlic, minced
- 4 tablespoons lemon juice
- 1 teaspoon ground cumin
Instructions
- To roast the red pepper, preheat oven to 375 degrees. Place the whole red pepper (including stem) in a baking dish standing upright and bake for 30 to 40 minutes, until pepper starts to wrinkle and brown a bit on the outside.
- Remove the stem from the roasted pepper and cut into large pieces. Place all of the ingredients into a food processor, blending until smooth. Use as a dip for vegetables, sandwich spread, or topping for baked potatoes.
Notes
For a more traditional tasting hummus, leave the red pepper out. For a bit of richness, add 1-2 tablespoons of tahini (ground sesame seed paste, which can be found near the peanut butter in stores).
If you’d like to cook garbanzo beans from scratch (dry beans), soak 1 and a half cups dry beans in a bowl of water overnight. After they have soaked, place the beans in a pot with enough water just to cover them and bring to a full boil before reducing heat to a low boil. Cook for about one and a half hours, or until softened, adding water as needed to keep beans covered. One cup of dry beans makes about two and half cups of cooked beans. Save any extra beans to use on your salad or in soup (and save the cooking water, as it is especially flavorful; and use it to store extra cooked beans in). Since cooking dry beans from scratch is a bit of work, It’s always good to make extra beans. You can also freeze cooked beans.
- Prep Time: 15 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: ⅕ recipe (about 0.5 cups)
- Calories: 183
- Sugar: 2.6g
- Sodium: 41.2mg
- Fat: 1.5g
- Saturated Fat: 0
- Carbohydrates: 30.1g
- Fiber: 7.1g
- Protein: 9.6g
- Cholesterol: 0
I just made this and used it as a base for our pizza tonight! It was SOOO delicious. So easy and healthy and satisfying. Thanks for posting it!
I am so, so, so grateful to have found your website and especially this recipe. A newbie to the "whole foods" part of the whole foods, plant-based diet, I was reluctant to part with store bought red pepper hummus. I can't wait to try this. Thanks, for the recipe!!
How long is it good for in the fridge and can you freeze some for later?
Hi, I'd say 5 days. I've never frozen it, so am not sure. Give it a try. 🙂
I freeze some in 1/2 Cup Souper Cubes and thaw as needed over the next month for meal dressings and it works great.
Great idea! Thanks Maureen! 🙂 Here are the Souper Cubes for others reading this.
Thank you so much for sharing this recipe! I am a kitchen virgin and a fairly new vegan and today I assembled my new vitamix and made this hummus as my first ever dish! It was the tastiest thing I've ever tasted. I feel so enlightened by this website. Thank you!
we do all our cooking this way, and we thank you for even more inspiration. my young son would like to add fresh rosemary to this recipe , because we just planted some. what do you think?. also, if you do not mind us asking, what is cumin, and is the taste describable?
Sure, but rosemary has a very strong flavor, so I'd mince it well and add a little at a time. 🙂 Cumin is a little spicy and adds a kick to foods, and is used a lot in Mexican and Indian cooking. Wiki describes it as: "Cumin can be used ground or as whole seeds. It helps to add an earthy and warming feeling to food, making it a staple in certain stews and soups, as well as spiced gravies such as chili."
thank you for answering our queries....we are going to soak our beans and make this. one other thought...how about garlic and/or basil. would they add to your delicious idea?
would you mind telling us why you need to soak the beans first. also, we will soak them over night tonight, but will not be able to cook them until later on in the day...do we refrigerate in between? thank you once again for your assistance. we are wanting to learn all we are able to.
You don't need to but if you don't it will take much longer for them to cook. Chickpeas (garbanzo beans) are very hard, so soaking helps them soften a bit before cooking. You can refrigerate them in between, yes. 🙂
Garlic is in the recipe already, but basil would be very good. 🙂
we just wanted to say thank you for your assistance. we had fun making it and added even more yummy ingredients.
😉
I love hummus - can't wait to try this recipe. I use it as a dip mostly - but also to mix tuna with for sandwiches - instead of mayo - I just feel like it is so much tastier and healthier.
Thanks.
We are a bit new to whole foods cooking. I love this website and your recipes because they are not all tomato paste based like some sites. We cook a lot of beans and use a pressure cooker. After soaking, they take about 20 minutes or less to cook.
Thank you for your greats recipes!
I made this yesterday and gave half to a friend of mine and she said, "This hummus is yummus". We also traded dinner last night. She brought me some "Beefless Stew" and I gave her "Curried French Lentils". We love your cookbook! (Both the recipes and the spiral bound 😊♥️🥔"
He he, that's cute! 🙂 Thanks Randi! So glad you are enjoying the cookbook.
I eat a big scoop of this hummus with salads to keep them from being too boring 🙂 I usually make it with tahini, but I forgot last time. It's still delicious! I also roast my pepper under the broiler. Is there a reason that you bake yours? You don't mention removing the seeds or skin--if you bake the pepper, can you eat the entire thing, except the stem? That sounds like easier prep (my ears perk up!) plus it would be less wasteful...
Hi Jackie, hmm, this recipe is so old I don't remember my reasoning for baking vs broiling, but either is okay. I probably removed the seeds/skin after baking, but I think all of it's edible. 🙂
I have been vegan for 11 years and "SOS leaning" for some time, but have just gone completely SOS this past month after an auto-immune hepatitis diagnosis and starting drugs to manage the condition. Your cookbook (I bought the Kindle edition) and this website have been by best resource! I don't miss oil at all, sugar not much -- but salt, that is something I've been missing, and my taste buds haven't yet adjusted to its absence in the dishes I love. I've been experimenting with other ingredients and spices to liven up my foods -- and for hummus, I've been adding a roasted onion in addition to a roasted pepper. Is there a health reason to avoid onion?
Hi Alysoun, I don't know of any reason that onions should be avoided for health. Thanks for your comment! 😉
Cathy, thank you so much for this delicious red pepper hummus recipe!