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.

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.

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.

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

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.

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

More hummus recipes to try

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

• Easy Classic Hummus
• Kale, Coriander & Hemp Seed Hummus
• Roasted Carrot Hummus
• Rocket Hummus

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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

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

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