I love eating dips. LOVE them I tell you. Since transitioning to a plant-based diet, oil-free hummus is in my weekly meal plan rotation. This Roasted Red Pepper Dip is oil-free and one of my favorites!
This page contains affiliate links.
When I want something with a little more flavor than my classic hummus, I’ll make this Roasted Red Pepper hummus. It’s like magic because I can eat way more veggies when I have hummus than I eat without it.
Since this hummus is made without oil or tahini, there is very little fat!
What do you eat with hummus?
There are so many foods that pair well with hummus. Raw veggies, pita bread, and crackers are perfect for hummus. I also enjoy hummus on wraps, sandwiches, in salads, and mixed into pasta! Adding roasted red pepper hummus to my Mediterranean Bowl brings it to a whole new level.
Substituting Chickpeas
Hummus doesn’t have to be made with chickpeas. If you can’t eat chickpeas because of an allergy or intolerance, you can substitute another type of bean. I recommend great northern beans or any other white bean.
I routinely make dips like my Cilantro Jalapeno Hummus, Spinach Artichoke Dip and Green Chili White Bean Dip with white beans. There isn’t a big difference in flavor or texture, especially if it would take another trip to the store, just use what you have.
Do you need tahini in hummus?
I don’t think you need tahini in hummus. Sure it adds some flavor and creaminess but it’s not necessary in my opinion. I’m not a big tahini fan.
I just leave tahini out of all the hummus recipes I make.
Kids love dip
I don’t really need an occasion to make humus and I find that my kids love it too. They easily eat twice as many veggies (if not more) when I have a delicious dip to enjoy them with. I’ll often cut up veggies and leave hummus next to them on the counter while I’m cooking. As they smell dinner, they come in to snack while I cook. Without a doubt, they eat way more veggies that they would at dinner.
This dip is really easy to make and is delicious with veggies, crackers, chips or in a wrap.
This dip is allergy-friendly by avoiding nuts, sesame and dairy. It’s also vegan and gluten-free, which is pretty typical around here.
Roasted Red Pepper Hummus
Ingredients
- 1 15 ounce can of chickpeas, drained
- 1/4 cup water (more or less)
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ cup roasted red pepper
Do
Puree beans, water, spices and red pepper in a Food Processor
Serve
This is the perfect condiment for your veggie wraps and great with raw veggies.
Roasted Red Pepper Hummus
Roasted Red Pepper Hummus is an oil-free, low fat hummus that is perfect for people on a whole food plant-based diet.
Ingredients
- 1 15 ounce can of chickpeas, drained
- 1/4 cup water (more or less)
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ cup roasted red pepper
Instructions
- Puree beans, water, spices and red pepper in a Food Processor or high-powered blender and blend until smooth.
- If needed, you can add more liquid to get a smoother consistency.
Notes
Store leftover dip in an air tight container in the refrigerator for up to a week.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This looks really good!! I’m always looking for something that I can make and take to a party!
This is amazing. Full of flavor and totally satisfying 💜💜💜💜
I am SOOOO happy that you do not use oil or tahini. I have always said that neither add any flavor, just unwanted fat calories!😉
I’ll be following you with all of your recipes!!
Thanks!!
I really liked this recipe. 👍😋 I made it with canned white kidney beans . I made it as shown , tasted it then added a tsp of tahini.I actually prefer it without. I may use some as a salad dressing as well to avoid vinegars and lemon juice. Acid reflux problems.