Roasted Red Pepper Hummus Recipe

Roasted Red Pepper Hummus - Vegan + Gluten-Free
Red pepper hummus - a fab gluten-free vegan snack.

Get Your Hummus On

Dude. It's party time! The holiday season is upon us and that means it's time to whip up your favorite hummus and dip recipes. After all, the days are still getting shorter (my personal excuse for partying). And Winter Solstice- also known as the shortest, darkest day of the year- is only days away.

Then it's here comes the sun, Baby. So. Huzzah! Let's celebrate. To help in such a worthy cause, here's one of our favorite hummus recipes.

Let the sun shine in.

Karina's Roasted Red Pepper Hummus Recipe

Recipe posted December 2007.

Forget store bought hummus that's been sitting in the deli case for weeks. It's laden with soybean oil- or worse. And hummus is such an easy treat to make at home- especially if you have a food processor. Five minutes prep- and you're ready to rock.


1 16-oz. (or 14-15-ounce) can chilled chickpeas or garbanzo beans, drained
Juice of one fresh lemon
2 tablespoons sesame tahini, sunflower seed or nut butter
4 cloves fresh garlic, peeled
1/3 cup roasted red peppers (if using jarred, drain the peppers)
3 tablespoons tasty extra virgin olive oil
2 tablespoons fresh parsley or basil, roughly chopped
Pinch of sea salt, to taste


Combine all of the ingredients in a food processor until creamy smooth.

Taste test and adjust the olive oil and seasoning to your liking. Cover and chill until serving.

Fab with fresh organic veggies, rice crackers, or organic blue corn chips. Or serve with my gluten-free easy Brown Rice Tortilla Chips, Buttermilk Flat Bread, or Savory Grain-free Crackers.

Recipe Source:

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Karina's Note:

This naturally gluten-free hummus is also fab as a side dish with a plate of roasted vegetables and brown rice. It's a perfect way to add a complementary protein to a vegan meal.

More (Gluten-Free and Fabulous) Hummus Recipes To Dip Your Chip In

and last but by no means least...

It looks molto yummy and me, I'm thinking, why not puree it into a party dip?

Recipe Source:

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

xox Karina


Kalyn said...

Yum hummus! I just bought some whole wheat flatbread, and I'm thinking I have all the ingredients for your red pepper hummus. And thanks for mentioning my sun-dried tomato version too, still one of my favorites. said...

That's a good point: if the chickpeas have been chilled, one can better judge the seasoning balance. Thanks for the tip.

littleorangekitchen said...

What a great recipe. I like to add just a dropped of sesame oil to my adds something. You're blog has the best pictures! Post more often! :)

LeslieAnne said...

This looks absolutely fabulous! I am just about to set up my wedding registry... and was just wondering what type of food processor you have? It is on the top of my list, but I want to make sure it's a good one. I'm sure it would be a lot easier to make big pots of soup with a processor rather than a blender... less of a pain in the you know what.

Happy Holidays, and thank you so much for this wonderful blog, it is one of my daily pleasures!

April said...

Ahhh hummus! My sustenance of choice for many months while I was navigating the rocky gluten-free path. Your recipe is similar to mine, although I like to spice it with cumin and hungarian paprika for a smokey flavour. It makes a wonderful condiment for roasted veggies, especially eggplant, and I have been known to coat roasted or baked potatoes liberally with this wonderful stuff. :o)

Cindy said...

This looks great, thanks! We eat a ton of weird hummus concoctions here but I haven't done red pepper (yet). I'll let you know how ours turns out!

lavenderlue said...

I'm a glutton for hummus. Been making it homemade lately and tend to sit there and eat about all of it. I forget to realize that the main ingredient is beans!!!!! Needless to say I had to back off a bit. I like mine with pretzels and I have also tried it with the roasted vegetables you suggested. Delicious.

SusanV said...

It looks so good! (I can never make humus look that pretty!) Thanks for the link to my recipe!

Rose said...

This looks delicious! I am new to the gluten-free life, and your site has wonderful info! Thanks!

Carrie said...

I LOVE Hummus!! It's the best stuff ever! Even my husband loves this stuff now (and he's one picky eater!!) Great picture!!

Slacker Mom (aka Mrs. GF) said...

My mother-in-law taught me to like and how to make hummus. It is a great and easy dish.

:) My son, age 4, loves it and will bring it for lunch at school, but my lovely daughter won't go near it.

Hmm, just had a thought, maybe if she helps me make it, then she might eat it.

You always make me think!! Love you for that. oxoxo SM

Karina said...

Kalyn- Your sun-dried tomato version looks totally fab!

Hey WheatlessBay- My pleasure. I chill cans of tuna, too. I just think it tastes better. ;)

Hi LittleOrangeKitchen- Toasted sesame oil = yum!

Hi Leslieanne- I have an 11-cup Cuisinart. I love it. I use it all the time- for processing gluten-free crumbs, making quick tomato sauces and salsas, pesto, dicing veggies and fruits. It's a fab power tool.

Hey April- Sometimes I add cumin, too. I need to get some smoked paprika- it sounds lovely- like chipotle, maybe?

Hi Cindy- Cool!

Hola Lavenderlue- True- chickpeas can be, shall we say, a wee bit gassy. ;)

SusanV- Hey, my pleasure, Chica.

Rose- Thank you- and stop by again soon!

Carrie- My husband has never been a hummus fan- but he liked my recipe with jalapeños and lime. Have you seen that one?

Hi SM! Have you made a hummus with peanut butter or sunbutter? It tastes more kid-friendly. I used to make one with lime, agave and peanut butter. Great for snacking.

Take care, and thanks, everyone!



azKerry said...

Where can I find pickled jalapenos? I looked everywhere in the grocery store and can't find them. I used regular jarred ones today and the hummus still came out great! What's the difference?

Karina Allrich said...

AZKerry- Pickled or jarred as opposed to fresh, raw. You got it! :-)


janet said...

I had hummus for lunch, I never thought to add basil, thanks for the idea!

gfe--gluten free easily said...

This is one of my favorite flavors of hummus when purchasing it out and about, so it's great to see your recipe. Fresh is always so much better. Yours look so good, Karina.


Nancy @ TheSensitivePantry said...

Mmm. Can't believe I've never made hummus even though I love it. Well, there's no excuse now. This one looks delicious. Thanks.

Lauren said...

I just stumbled upon your site today while trying to make a menu to feed my lovely celiac friend.. I immidiatly printed off a couple of recipes including this one- and headed to the grocery store. Thank You! It was so easy to whip up (**and delicious) that we now have absolutely no excuse not to make our own hummus from now on!..

Anonymous said...

Hey! Was wondering how many cups a 16 oz tin holds, as in England we only have 14oz tins, which yields 1 and a half cups. But I have freshly soaked and cook chickpeas in the fridge, so would love to try your recipe! Loving your blog!

Karina Allrich said...

Since I wrote this recipe, I've noticed US can sizes are shrinking. They are now 14.5 ounces. That's slightly less (maybe a tablespoon or so?) and I basically use the same recipe. I always taste test and adjust for the consistency I like.

Hummus can be tweaked to your taste preferences, adding more/less olive oil, or lemon juice, as you prefer. If you think you've got less chick peas to begin with, add a little less oil and lemon juice, taste, adjust.


Gluten-Free Goddess eBook on iTunes