Homemade Oil-Free Roasted Red Pepper Hummus with a Kick

This is pretty close to a classic hummus recipe except I've added a kick and reduced the fat a bit. The result is a hit as a dip for veggies or (homemade) pita chips, salad dressing, a sandwich spread, a bagel schmear and a veggie wrap!

Vegan Cooking Level: Beginner

Ingredients

1 15-oz. can of chickpeas, (save the juice, AKA "aqua faba")

1 roasted red pepper

1 clove garlic

Juice from 1 whole lemon

1 tbsp. tahini

1 tsp. cumin

1 tsp. coriander powder

1⁄4 tbsp. cayenne (or half small jalapeno, chopped finely)

Salt & Pepper

How To Whip This Up

Add all ingredients for each recipe to a mini-food processor or blender and process until creamy. Add more chickpea juice (also called, aquafaba) to thin the mixture or make it softer and creamier, versus chunkier. Add salt & pepper to taste. Keeps for 5 days in the fridge.

A really high-powered blender makes really creamy hummus, like my new Ace Nova Blender made by Instant Pot. You can find that in my fun shopping guide below!

-With Love, Broccoli & Vegan Weight Loss MAgic

Vegan Coach Naomi

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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

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