Are you craving that perfect dip to go along with your gluten-free diet? If so, you’re going to love roasted red pepper hummus. It’s smooth, tangy, and packed with flavor without relying on gluten, so your taste buds and your dietary needs can finally agree.
Growing your collection of simple, versatile gluten-free recipes can make daily meal prep easier. This hummus is a top pick because it’s made with everyday pantry items, and you can tweak it to fit your personal preferences. Let’s walk through the details so you can whip it up in no time.
Ingredients
- 1 can (15 oz) chickpeas or garbanzo beans, drained and rinsed
- 1 cup roasted red peppers (jarred or homemade)
- 2 tablespoons tahini (sesame seed paste)
- 1 clove garlic, roughly chopped
- 2 tablespoons extra-virgin olive oil
- Juice of half a lemon
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin (optional)
Directions
- Drain the chickpeas. If you want an extra-creamy texture, peel off the thin skins, but it’s not a must.
- Place chickpeas, roasted red peppers, tahini, and garlic in a food processor.
- Pulse a few times, then add olive oil, lemon juice, salt, black pepper, and cumin if you’re using it.
- Blend until smooth, pausing to scrape down the sides so everything mixes evenly.
- Taste and adjust seasonings. You might add more salt or a dash of lemon juice if you want an extra kick.
- Spoon the hummus into a serving bowl. You can drizzle a bit of olive oil on top or garnish with chopped herbs.
Nutrition facts
Below is a rough estimate for a 1/4-cup serving of this roasted red pepper hummus. Actual values may vary based on ingredient brands:
| Nutrient | Approx. amount |
|---|---|
| Calories | 80 |
| Total Fat | 4 g |
| Carbohydrates | 8 g |
| Protein | 3 g |
| Fiber | 2 g |
Final thoughts
This delicious dip is a breeze to make, and it’s a flavorful option for anyone focusing on a gluten-free lifestyle. You can serve it with cut veggies, gluten-free pita chips, or even as a spread on sandwiches. Once you master this base, feel free to experiment with extra flavors like roasted garlic, fresh herbs, or a sprinkle of smoked paprika.
Frequently asked questions (FAQs)
-
Is store-bought hummus gluten free?
Most brands are gluten free, but always read the label to make sure there are no added ingredients containing wheat. -
Can I roast my own peppers?
Absolutely. Simply place whole peppers on a baking sheet, roast at 400°F until the skins blacken, and peel them off once cooled. -
How long does it last in the fridge?
It typically stays fresh for about 4 to 5 days when stored in an airtight container.
Gluten-Free Recipe for Roasted Red Pepper Hummus
Ingredients
1 can (15 oz) chickpeas or garbanzo beans, drained and rinsed
1 cup roasted red peppers (jarred or homemade)
2 tablespoons tahini (sesame seed paste)
1 clove garlic, roughly chopped
2 tablespoons extra-virgin olive oil
Juice of half a lemon
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon ground cumin (optional)
Directions
- Drain the chickpeas. If you want an extra-creamy texture, peel off the thin skins, but it’s not a must.
- Place chickpeas, roasted red peppers, tahini, and garlic in a food processor.
- Pulse a few times, then add olive oil, lemon juice, salt, black pepper, and cumin if you’re using it.
- Blend until smooth, pausing to scrape down the sides so everything mixes evenly.
- Taste and adjust seasonings. You might add more salt or a dash of lemon juice if you want an extra kick.
- Spoon the hummus into a serving bowl. You can drizzle a bit of olive oil on top or garnish with chopped herbs.
