Oil Free Roasted Red Pepper Hummus - Low Calorie, Smoky & Healthy
This low calorie and oil free roasted red pepper hummus is made with roasted garlic and red pepper tossed with liquid smoke and coconut aminos to bake. It is then seasoned with smoked paprika and miso for bold umami flavors. Lemon juice adds the perfect zing. Tahini and aquafaba yields a creamy oil free hummus that is so yummy and healthy.
Equipment
- 1 food processor
- 1 knife
- 1 Chopping board
Ingredients
- 4 cups canned chickpeas
- 2 red peppers
- 4 cloves garlic
- ½ tsp liquid smoke
- 2 tsp coconut aminos
- ½ cup tahini
- ½ cup fresh squeezed lemon juice
- ½ cup aquafaba
- ½ tsp smoked paprika
- 2 tbsp white miso
- 1 tsp salt
Instructions
- Preheat the oven to 400°F (200°C). Cut the red peppers in half, remove the seeds, and chop them into large chunks and toss them in 1/2 tsp of liquid smoke and 2 tsp of coconut aminos. Bake for 30 minutes or until the edges of the red pepper is slightly blackened.
- Add all the ingredients to a food processor and blend until smooth, scraping down the sides as necessary. If the hummus is too thick, add more aquafaba until you reach your desired consistency.
Notes
Store the red pepper hummus in glass mason jars in the fridge for up to 5 days. If you won't use up the hummus within 5 days freeze leftover hummus in small mason jars and pull out of the freezer as needed. If using glass mason jars to freeze the hummus be sure to leave some extra room on top for the hummus to expand as it freezes so that your jar doesn't break in the freezer.