Roasted Red Pepper Hummus is the perfect dip for tailgating at the football game or for your Thanksgiving festivities. Heck, it is good all year long, just add chips! This appetizer is easy to make, gluten-free, healthy, and delicious!
Today my mind is on autumn and I can’t wait for sweater weather to arrive. With the temps dropping overnight and lingering in the mornings, I am dragging out all of my sweaters. Fall is my favorite time of the year, seeing our breath in the fresh clean air, and red leaves waving against the bright blue skies.
One of my favorite gluten-free dishes is hummus, a Mediterranean classic. Made with pureed garbanzo beans (also called chickpeas) and tahini paste (roasted sesame seed puree), it is often seasoned with fresh lemon or lime juice, onions, garlic, and cumin or fresh herbs. When you add roasted bell peppers, it becomes the most beautiful orange color, similar to pumpkin puree.
When I saw that color I knew that it would be absolutely the perfect post for Fall! When served with deep yellow corn tortillas like I did, it would be right at home on your Thanksgiving buffet.
You have a choice of appliances for pureeing the ingredients; a food processor, immersion blender, or traditional blender. If you are using a food processor and the texture will be smooth and creamy. The white cannellini bean’s neutral flavor is the perfect backdrop for any flavorings you add.
My recipe calls for you to roast the peppers yourself which gives the hummus a rich flavor. You can roast them in the oven on a foil-lined baking sheet, over the flame of a gas stove, or for even more smoky flavor, blacken them on your barbecue. That is my favorite – I love anything grilled! If time is short, you can also use canned fire roasted red peppers, but they won’t have nearly as much flavor as freshly charred peppers.
Hummus is naturally gluten-free, dairy-free, vegetarian, and vegan so it is a perfect choice for large gatherings when you will be hosting people with a variety of dietary restrictions or preferences. Because you can make it so quickly, and in so many variations, I usually have some version of it at nearly every party I throw.
In addition to serving it as a dip for chips, try spreading some on corn tortillas and topping with your favorite grilled veggies for healthy vegetarian and gluten-free enchiladas or quesadillas. This red pepper hummus can take the place of refried beans, which are often loaded with fat. It also makes a great sandwich spread. Look beyond the norm and see what other ways you can think up for including it in your diet.
This honestly couldn’t be easier to make or tastier to eat. If you are trying to get more vegetables in your children’s diet, this is one way that they will actually enjoy!
If you are enjoying tailgating and football parties, put this on your menu. It is really easy to transport and the perfect finger food that all of your friends will love. Snack on chips with this dip and cheer on your favorite teams … sounds like a wonderful way to spend a few hours!
I hope you make this beautiful roasted red pepper dip soon and that you enjoy every bite. Spice it up a little more if you like or take it in an entirely different direction with different seasonings. It is extremely variable.
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Roasted Red Pepper Hummus:
- Red bell peppers, white cannellini beans, chipotles en adobo
- Lime juice, olive oil, tahini paste, cumin, coriander, sumac
- Shallots, garlic, salt, black pepper, minced parsley, tortilla chips
PRO Tip:
Cannellini beans go by several names. You may find them labeled as navy beans, haricot, Boston bean, or pea bean. Any size will work in this recipe but I prefer the smaller ones – I think they are more tender and flavorful.
PRO Tip:
Chipotles en Adobo are dried and smoked jalapeños in a bold vinegary sauce. Often found in small cans or jars, these peppers impart tremendous flavor to anything you add them to. A little goes a long way, so be sure to taste before adding more. Remember that the chipotle peppers will get hotter the longer they sit, so don’t add too many up front – you can always add more later!
How to make Roasted Red Pepper Hummus:
- Roast or grill the bell peppers until blackened and blistered on all sides, turning as needed; place peppers in a bowl, cover with a towel, and let sit about 10 minutes to steam and make the skins easier to remove, then peel the peppers
- Cut out the stem and seeds from the peppers and discard, then remove the ribs (white membranes) as needed, cut into chunks and place in a food processor or blender; rinse the beans in a sieve and drain thoroughly, then add to the food processor
- Add the chipotle peppers, lime juice, water, and olive oil, then blend until smooth, adding water or oil if needed; add the tahini, cumin, coriander, sumac, shallots, and garlic, again blending until smooth, add salt and pepper to taste as well as more of the other seasonings if needed
- Pour into a serving bowl and sprinkle the top with chopped parsley, and serve with chips for dipping; store, covered, in the refrigerator and return to room temperature before serving
PRO Tip:
There are some people that believe you can’t call a dish “hummus” unless it is made with garbanzo beans and tahini. They may be right, but I tend to think of hummus as a pureed bean dip, and pretty much any bean can be used. If you prefer garbanzo or black beans, go ahead and sub them in!
PRO Tip:
Corn tortillas and tortilla chips often have wheat added. Be sure the brand you use is truly gluten-free. On the West Coast we have Mission brand that clearly labels their ingredients.
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Gluten-Free Tips:
Double check the labels, looking for hidden gluten. If you have questions, contact the manufacturer for clarification. Make sure that the chips you serve with this are labeled gluten-free and are not pre-seasoned.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Roasted Red Pepper Hummus (Gluten-Free)
Roasted Red Pepper Hummus is the perfect dip for tailgating at the football game or for your Thanksgiving festivities. Heck, it is good all year long, just add chips! This appetizer is easy to make, gluten-free, vegetarian, healthy, and delicious!
Ingredients
- 2 medium red bell peppers
- 1 (15 oz; 425g) can white cannellini beans, rinsed and drained
- 1 to 2 chipotle peppers en adobo, chopped (to taste)
- Juice of 1 lime
- 1 tbsp water
- 1/4 cup (50g) extra virgin olive oil
- 2 tbsp (32g) tahini paste
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/8 tsp ground sumac, optional
- 2 shallots, peeled and finely chopped
- 1 clove garlic, minced
- 1/2 to 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Minced fresh parsley, for garnish
- Tortilla chips, for serving
Instructions
- Preheat the oven to 450°F. Rinse the bell peppers and pat dry. Place on a baking sheet (or directly on the grill) and bake about 30 minutes or until the skin is blackened and blistered, turning every 10 minutes with a pair of tongs. Peppers will soften as they bake. If you have a gas stove, you can hold the peppers with tongs over the open flame until blackened on all sides. You can also grill these for even more smoky goodness.
- Remove the peppers from the oven and transfer to a bowl. Cover with a kitchen towel and let steam about 10 minutes. When cool enough to handle, transfer to a cutting board. Do not rinse them! Peel off the blackened skin and discard. Cut off the stem and remove seeds and ribs. Cut the peppers into chunks and transfer to the bowl of food processor or a blender.
- Empty the beans into a wire sieve and rinse with cold running water. Shake off most of the water and add to the processor. Add the chopped chipotle pepper, lime juice, water, and olive oil. Blend, stirring if needed, until smooth. Add a little more oil or water if needed to loosen the mixture. Add the tahini, cumin, coriander, sumac (if using), shallots, and garlic. Blend until smooth. Add the salt and pepper; blend. Taste and adjust seasonings as desired.
- Remember that the chipotle peppers will get hotter the longer they sit, so don’t add too many up front – you can always add more later!
- Pour into a serving bowl and sprinkle the top with parsley if desired. Serve with chips for dipping.
- Store any leftovers, covered, in the refrigerator for up to 1 week.
Recipe found at www.theheritagecook.com
Notes
Double check the labels of your ingredients, looking for hidden gluten. If you have questions, contact the manufacturer for clarification. Make sure that the chips you serve with this are labeled gluten-free and are not pre-seasoned.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 48Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 60mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in Sept 2014. The article was updated in 2022.
