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roasted red pepper hummus, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, oil free, no refined sugar, no oil, refined sugar free, dinner, side, side dish, dairy free, entertaining, dinner party

Roasted Red Pepper Hummus

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  • Author: Monkey and Me Kitchen Adventures
  • Yield: 5 Cups 1x
  • Category: Appetizer
  • Cuisine: Middle Eastern


This creamy and velvety Roasted Red Pepper Hummus is perfectly accented with the rich flavor of roasted red peppers. The silky texture is superb, making it a delicious Whole Food Plant Based dip.  Vegan, oil free, refined sugar free, no highly processed ingredients.


  • 1 ½ cups dried chickpeas (cooked in a pressure cooker)
  • ½ cup of reserved warm bean water from the pressure cooker
  • ½ cup tahini (room temperature)
  • ¼ cup lemon juice (plus a little more to taste)
  • 1 – [ 12 oz. jar ] roasted red peppers, drained
  • 1 teaspoon garlic powder
  • 1 ½ teaspoon sea salt (+/-)
  • Water, as needed


  1. Cook chickpeas in a pressure cooker according to Instant Pot directions.
  2. Once done, immediately do a quick release. Drain the cooked chickpeas into a strainer over a bowl to collect the warm bean water. Important Note:  You want to keep the warm bean water. Allow the beans to cool a little.  You want them warm, but not hot when making hummus.   Set aside.
  3. Add the ½ cup tahini and ½ cup of the warm bean water (from the pressure cooker) into a food processor. Blend at a high speed for about 4 minutes.
  4. Add all the remaining ingredients into the food processor and blend at a high speed for 5 minutes.
  5. Check the consistency. The hummus will be warm. We want the hummus to be very loose.  Add more water until the consistency of cake batter.  The consistency of the hummus should be pourable into a glass bowl with the help of a rubber spatula.  The hummus will firm up in the refrigerator when cold.
  6. Taste and adjust the flavor by adding more sea salt or lemon juice.

Pour in a glass bowl, cover, and refrigerator.


  • Using the reserved, warm bean water from the pressure cooker allows the beans and ingredients to blend well and become very smooth.
  • We like to make the hummus right after the beans come out of the pressure cooker and have slightly cooled down. Again, we make the hummus while the beans are still warm.  Again, this helps the hummus come together nicely and makes for a smooth loose consistency.  It will firm up in the refrigerator.
  • Canned chickpeas (2) will work as well, but the consistency of the hummus will have a little more chunkiness to it since the outer shell of the chickpeas does not break down as much as when they are cooked in a bean pressure cooker. In our opinion, nothing compares to cooking chickpeas in a pressure cooker when making homemade hummus.  It is a great investment if you eat a lot of beans like we do.
  • Freshly squeezed lemons are ideal; however, I have found that bottled lemon juice works equally well. We tend to use the bottled lemon juice more often than freshly squeezed lemons.
  • Also, this hummus makes a great sandwich spread, a nice healthy alternative to mayonnaise.
  • It also makes a great sauce when heated and served over freshly cooked pasta (gluten-free for us).
  • Sea Salt: Sometimes, we make the hummus just a teeny tiny . . . tiny bit saltier than you would think normal as it just ends up being the perfect flavor for dipping fresh veggies.

Middle Eastern Style:  Spread the hummus on a round or oval flat plate; make circular swirls with a spoon to create dimension. Think, “swirl ridges” like frosting a cake. Place a light drizzle of olive oil over the hummus. Garnish with a very light sprinkle of paprika, cayenne, or cumin and/or place a few whole chickpeas or olives in the center. Serve with pita triangles, vegetables, or flatbread.  Since we started eating WFPB (Whole Food Plant Based), we no longer use olive oil when serving.