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Vegan Red Pepper Hummus without Tahini

Love hummus, but want to try something different? Try this creamy vegan red pepper hummus, it's easy to make, and full of flavour, but no tahini.


Vegan Red Pepper Hummus without Tahini.

Hummus but better



I don't know about you, but we love hummus and go through lots of it each week.

However, it can get a bit boring eating the same plain hummus all the time, as nice as it is.

Never fear, I have this deliciously creamy red pepper hummus that's made without tahini.

And the good news is, it's dairy-free so suitable for vegans too.


jar of tahini.

Tahini free


Most hummus is made with tahini,m but not everyone likes it and some people have an allergy.

Occasionally, I will swap the tahini for peanut butter which has a softer flavour.

However, this is no good if you have a nut allergy.

Luckily, this creamy pepper hummus has cream cheese instead of tahini for that extra creamy finish.

I really think you will like it.


vegan herb and garlic cream cheese.

Which cream cheese?


There are so many great vegan cream cheese brands and flavours out there.

Lots of people love the vegan Philadelphia, but my husband prefers Violife cream cheese and I love Tesco's Plant Chef garlic and herb cream cheese.

Use your favourite, but be aware of the fact that there is already garlic in this recipe, so if you are using garlicky cream cheese, I'd reduce the amount of garlic you add.

Unless you are a real garlic hound!


What you need to make red pepper hummus without tahini



Here are the simple ingredients you need to make this creamy red hummus.

  1. Olive oil
  2. Roasted red peppers
  3. Chickpeas
  4. Cream cheese
  5. Garlic
  6. Chilli flakes
  7. Paprika
  8. Salt & black pepper
red pepper.

Jarred red pepper or home roasted?


You can make this dairy-free red pepper hummus with jarred red peppers or peppers you roast in the oven yourself.

I like the jarred peppers for this as they are so convenient and save time.

The ingredients are blended together too, so the red pepper flavour doesn't have to shine on its own in this red pepper dip.


open can of chickpeas.

Dried or canned chickpeas?


Many people swear by using dried chickpeas to make hummus for the ultimate smooth texture.

However, as chickpeas are a secondary ingredient in this red pepper hummus, canned or tinned chickpeas are perfect.

And of course, you can save the aquafaba (chickpea water) to make dessert like this chocolate and peanut butter mousse.

Alternatively, if you are watching your calories or fat intake, you could replace the olive oil in this recipe with aquafaba.

Just don't pour it down the sink.


Make it spicy!



If you love a bit of heat in your chilli, why not add extra chilli flakes.

Or, you could add fresh chilli, leaving the seeds in for extra heat.

And of course, you could choose as hot a chilli as you like.



How long does roasted red pepper hummus keep?



This creamy hummus will keep in the fridge for up to a week.

When it's ready and you've tasted it for seasoning, spoon it into an airtight container and pop it in the fridge.

Take it out of the fridge for a few minutes before serving to take the chill off.


How to serve this red roasted pepper hummus recipe



Here are a few ideas for serving this roast pepper hummus.
  1. Bruschetta - spread on toasted sourdough, topped with rocket, crumbled vegan feta and finished with a drizzle of balsamic glaze
  2. Toast - spread on toast
  3. Sandwich - spread thickly on a sandwich with salad
  4. Burrito - spread on a wrap and topped with crushed chickpeas, cooked rice, grated vegan cheese and hot sauce, wrapped and grilled until crisp
  5. Pasta - tossed through spaghetti
  6. Burger - spread on a burger bun, before adding the burger and salad
  7. Dip - as a dip for crunchy veg and breadsticks

Carrot hummus.

More hummus recipes to try



Here are a few more easy hummus recipes for you to try next.


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hummus, red pepper hummus, vegan hummus, dairy-free hummus, vegan dip, vegan red pepper hummus
snack
Middle East, vegan
Yield: 6
Author: Jacqueline Meldrum
Vegan Red Pepper Hummus without Tahini

Vegan Red Pepper Hummus without Tahini

Love hummus, but want to try something different? Try this creamy vegan red pepper hummus, it's easy to make, and full of flavour, but no tahini.
Prep time: 3 MinTotal time: 3 Min

Ingredients

  • 1 roasted red pepper (oven roasted or from a jar), roughly chopped
  • 400g (14 oz) chickpeas, drained
  • 1 tablespoon vegan soft cheese
  • 1 clove garlic
  • 1/2 teaspoon chilli flakes
  • 1/2 teaspoon paprika
  • 1 tablespoon olive oil, more if you want it thinner
  • 1 pinch salt and pepper

Instructions

  1. Add all the ingredients to a blender or food processor, reserving a few chickpeas for serving.
  2. Whizz until smooth.
  3. You can add more olive oil, some aquafaba (chickpea water from the tin) or water to thin it a little if you like.
  4. Taste for seasoning.
  5. Serve topped with a few chickpeas, a dusting of paprika and a drizzle of olive oil
  6. Enjoy!

Notes

  • This creamy hummus will keep in the fridge for up to a week.
  • When it's ready and you've tasted it for seasoning, spoon it into an airtight container and pop it in the fridge.
  • Take it out of the fridge for a few minutes before serving to take the chill off.

Calories

4 servings = 205 calories per serving

5 servings = 164 calories per serving

6 servings = 137 calories per serving

Nutrition Facts

Calories

137.04

Fat (grams)

4.41 g

Sat. Fat (grams)

0.59 g

Carbs (grams)

19.19 g

Fiber (grams)

5.32 g

Net carbs

13.88 g

Sugar (grams)

3.24 g

Protein (grams)

6.08 g

Sodium (milligrams)

111.85 mg

Cholesterol (grams)

0 mg

15 comments

  1. Red pepper hummus is a really quick and tasty dip. I like the whole chickpeas on top of yours.

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  2. Hi Kevin,
    I could just each them straight from the can, in fact quite a few didn't make it into the hummous!

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  3. Red peppers seduce me so you know I'd knick that bowl of dip from ya...to hell with manners!

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  4. I think red peppers always add some wonderful colour to any dish - add some green veg and you have a lovely christmassy starter! This sounds delicious but I think I would have to add some tahini

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  5. Hi Peter, Your arms, are just not long enough! You'll have to make some yourself!

    Hi Johanna, Tahini sounds interesting, haven't had many dealings with that! The orange and green would look very christmassy! I am thinking of starting with spicy butternut squash soup, it is my favourite. I could contrast the orange of that with some fresh coriander or make some pesto to twirl on top of the soup. In fact coriander pesto would be good!

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  6. Sounds very quick and tasty Holler. Perfect for the hectic holiday season! I love hummus of any kind!!!

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  7. Holler, I will have to try this! I love hummus!

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  8. Perfect party food! Looking forward to trying this out :-)

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  9. Red peppers in hummus are my downfall. Two of my favorite things all mixed up together and served with pita bread. YUM


    http://vorilee.typepad.com

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  10. Oh, yum! Of course, if you can manage to let it wait overnight in the fridge, it gets better the next day - must hummous does.

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  11. I love hummus! It's perfect for a snack. And it's so creamy and rich.

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  12. Yum. I love hummus, and once you start making it at home, you realize that the flavor variations are endless. This looks great!

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  13. Hi Mike, It is a keeper!

    I kmow Val, it is just do quick to make. It is definitely worth keeping the ingredients topped up in the store cupboard!

    Hi Patricia,I don't know anyone who doesn't like the stuff! I recently had a sandwich with hommous, whole chickpeas, rocket and roast vegetables. It was amazing!

    Are you thinking of having a party to try it out on Jen?

    Hi Vorilee, pretty good ingredients though, huh? And pretty good for you too, we will just pretend we are all using just a little really low fat cheese!

    I can verify that David, it was indeed better next day!

    Hi Emiline, I am going to try it in sandwich fillings now, it tastes so good that way!

    You could really go crazy with the flavours couldn't you, Katy? It would probably be good with fresh herbs added. You could whizz plain hummous up with cooked red potato and use it as a baked potato filling!

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  14. Hi Holler! Just catching up on the blog world from my holiday in the snowy north. Glad to be back in the sunshine! This hummous caught my eye while catching up with you! Mike will like the addition of the chili!

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x