Oil-Free Roasted Red Pepper Hummus

This was the first homemade hummus recipe I ever made and it's still my favorite to this day. So creamy (without oil!!!) and the perfect blend of sweet and savory. I use this to dip my veggies in or as an amazing dressing on my buddha bowls. Feel free to leave out the peppers and keep it simple but i definitely think the roasted peppers add a super sweet creaminess. xx


Oil-Free Roasted Red Pepper Hummus


  • 3 garlic cloves; toasted
  • 1 15oz. can cooked chickpeas, 2 tbsp liquid reserved and set aside
  • 3/4 cup roasted red peppers
  • 1/4 cup tahini
  • 5 tbsp freshly squeezed lemon juice
  • 2 Tbsp reserved chickpea liquid (or water)
  • seasonings of choice to taste
  • 1 tsp salt, or to taste
  • OPTIONAL: Paprika for garnish


  1. Process toasted garlic cloves until chopped.
  2. Place the rest of the ingredients (except salt and seasonings) into food processor and process until the hummus is silky smooth. Scrape down as necessary.
  3. Now add in salt and seasonings gradually, stopping to taste as you go. Scoop into a bowl garnish with paprika. Makes about 2 cups and lasts all week in the fridge in a sealed container.


Yasmeen LeeComment