White Bean Roasted Red Pepper Hummus
A silky, vibrant hummus featuring roasted red peppers and protein-rich white beans. Naturally creamy, oil-free, and packed with fiber, it’s perfect for snacking, dipping, or meal prep. Vegan, low in saturated fat, and easy to make, this hummus transforms simple ingredients into a delicious, everyday crowd-pleaser.
Equipment
- 1 glass baking dish
- 1 Food processor
- 1 prep bowl
- 1 Knife
- 1 Cutting Board
- 1 Spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 3 large red bell peppers
- 2 cans 15 oz. each white beans, refrigerated overnight (or ~3 cups cooked beans + 1/3 cup reserved cooking liquid)
- 2 cloves garlic minced
- 1/3 cup tahini
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Pinch red pepper flakes
- Pinch ground black pepper
- 1/2 cup fresh lemon juice plus extra to taste
- Cold water as needed
- Salt to taste
- Chopped cilantro optional, for garnish
- Toasted sesame seeds optional, for garnish
Instructions
- Prepare the Oven and Red Peppers: Preheat your oven to 350°F (175°C). While the oven warms, wash the red bell peppers thoroughly and cut them in half lengthwise. Remove the stems, seeds, and any tough white pith inside. Arrange the peppers cut-side up in a glass baking dish. Make sure they are spaced out so the heat circulates evenly for uniform roasting.
- Roast the Red Peppers – First Stage: Place the baking dish in the preheated oven and let the peppers roast undisturbed for about 30 minutes. During this time, the natural sugars in the peppers will start to caramelize, and the peppers will begin to soften. Resist the urge to stir too soon, as this ensures even cooking and concentrated flavor.
- Roast the Red Peppers – Second Stage: After the initial 30 minutes, flip each pepper so the cut side is now facing down. Continue roasting for an additional 20–30 minutes, until the peppers are very tender, slightly shriveled, and reduced in size. You’ll notice a deepening of color and aroma—a sign that the peppers are fully roasted and flavorful.
- Steam and Peel the Peppers: Transfer the roasted peppers to a prep bowl and cover them with a plate to trap the steam. Let them sit for about 10 minutes. The steam will loosen the skins, making them easy to peel off. Once cooled slightly, carefully remove the outer skins and set the roasted peppers aside. Optional: save the skins for adding extra flavor to homemade broths or soups.
- Blend the Base Ingredients: In a food processor, add the minced garlic, tahini, ground cumin, ground coriander, red pepper flakes, black pepper, and 1/2 cup of fresh lemon juice. Process these ingredients until you achieve a smooth, cohesive paste. This aromatic base will infuse the hummus with rich flavor.
- Prepare the White Beans: Drain the white beans, reserving about 1/3 cup of the cooking or canning liquid (aquafaba). This liquid will help achieve a creamy, smooth consistency without the need for added oil. If using freshly cooked beans, make sure they are cooled and tender.
- Incorporate Roasted Peppers and Beans – First Half: Add the roasted red peppers and roughly half of the white beans to the food processor. Pulse or process until the mixture is partially smooth, scraping down the sides with a spatula as needed. This helps evenly distribute the peppers and begins building the creamy texture.
- Incorporate Remaining Beans – Second Half: Add the remaining white beans and process continuously until the mixture is as smooth as possible. Check the texture and make sure there are no large chunks left. The goal is a silky, velvety hummus where the beans and peppers are fully blended.
- Adjust Consistency with Aquafaba and Cold Water: With the processor running, slowly drizzle in the reserved bean liquid. If the hummus still seems too thick, add cold water gradually, one tablespoon at a time, until the desired consistency is achieved. The hummus should be creamy, spreadable, and easy to scoop, without being runny.
- Season to Taste: Taste the hummus and adjust the seasoning as needed. Add additional salt, lemon juice, or spices according to your preference. Each batch of hummus can vary slightly depending on the beans’ saltiness or freshness of the peppers, so follow your palate for the perfect balance of flavor, heat, and acidity.
- Garnish and Serve: Transfer the hummus to a serving bowl. Garnish with chopped fresh cilantro or green onions and a sprinkle of toasted sesame seeds. For an extra touch of richness, you can drizzle a small amount of olive oil on top, though the hummus is deliciously creamy even without it.
- Storage Tips for Leftovers: Store any leftover hummus in an airtight container in the refrigerator for up to one week. The flavors will deepen over time, making it even tastier the next day. Before serving, stir gently to restore smoothness.
Notes
- White beans create a naturally creamy, smooth texture that requires no peeling, unlike chickpeas.
- Roasting the red peppers until caramelized adds sweetness and depth of flavor.
- Blending tahini with lemon juice first ensures maximum creaminess and prevents graininess.
- Slowly streaming in aquafaba or cold water produces an airy, silky texture without added oil.
- The recipe is naturally vegan, gluten-free, nut-free, soy-free, and low in saturated fat.
- Flavors deepen over time, making the hummus even tastier the next day.
- Easily customizable with extra spices, herbs, or toppings such as smoked paprika, chili flakes, or olive oil drizzle.
- Works well as a dip, spread, or base for grain bowls and wraps.
- Meal-prep friendly—stores well in the fridge and freezer.
- A healthy, protein-rich, and fiber-packed alternative to store-bought dips.
