And now, I interrupt your regularly-scheduled Yup, it’s Vegan leafy greens exposition to give you this ethereally creamy roasted red pepper white bean hummus. Bursting with roasted red pepper flavor and with a dreamy light texture, you’d probably never guess this hummus is made without any added oil.
A couple of weeks ago, I went for a particularly grueling morning run before work. I rise very early. I’m often returned home from my run before 6am. (I would describe myself as fueled by a mixture of plants and coffee). And there just so happens to be a fantastic grocery store near my old place (remember, I just moved!) that’s open 24/7.
Anyway, because half of my kitchen was packed up and I was still awaiting my next CSA delivery, I got the inspiration to go the supermarket to pick up a healthy breakfast of some kind. (I ended up with an Amy’s Samosa Wrap and some fresh fruit). But the far more exciting part of my early morning grocery trip was that, with a peacefully empty store and air conditioning that I wanted to enjoy for a little longer, I took my sweet time browsing the discounted food selection, and I ended up finding a pack of 6 red bell peppers being sold for just over a dollar. My delight over this bargain quickly usurped any enthusiasm about breakfast, and I left the store already plotting about how I’d use the peppers.
The peppers were just a tiny bit on the soft side (which is surely why they were being sold on closeout), so I knew right away that I was going to roast them. I roast my red peppers low and slow, without any added oil – thanks to the long cooking process they get incredibly tender and flavorful regardless.
To highlight their sweet, smoky flavor, I turned those peppers into this roasted red pepper white bean hummus. I chose white beans in particular because their milder flavor (as compared to chickpeas) lets the red pepper shine.
And shine they do. This hummus is amazingly flavorful for its humble ingredients list. And thanks to slowly blending in some of the cooking liquid (aquafaba) from the white beans, a lovely light and creamy texture is achieved without added oil. You don’t even need to peel the beans, a tedious (but effective) step recommended by many hummus recipes.
- 3 large red bell peppers
- 2 15-oz cans white beans, refrigerated overnight (or about 3 cups of cooked white beans and ⅓ cup of their reserved cooking liquid, refrigerated)
- 2 cloves garlic, minced
- ⅓ cup tahini
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- pinch of red pepper flakes
- pinch of black pepper
- juice of 2 lemons (about ½ cup) (have a third lemon on hand for use as needed)
- cold water, as needed
- salt, to taste
- chopped cilantro and toasted sesame seeds, for serving
- Preheat the oven to 350 degrees Fahrenheit. Slice the red bell peppers in half, removing the stems, pith and seeds. Arrange them in a glass baking dish with the inner part facing upward.
- Roast the peppers for about 45 minutes (try to leave them undisturbed for the first 30), or until noticeably softened, with the outer skin (the part making contact with the dish) starting to darken and shrivel slightly. Flip the peppers over and roast for another 20-30 minutes, or until very tender and juicy, and significantly decreased in size.
- Transfer the peppers to a prep bowl and cover it with a plate to trap in the steam. After letting them sit there for another 10 minutes, remove the skins and set the peppers aside. (Tip: you can reserve those bell pepper skins and use them to delicious effect in homemade broth/stock).
- Add the garlic, tahini, spices, and first ½ cup of lemon juice to a food processor, and process until as smooth as possible.
- Drain the cooking/canning liquid (aquafaba) off of the white beans, reserving ⅓ cup of it.
- Add the roasted red peppers and about half of the white beans, and process to combine, scraping down the edges as needed. Then add the remainder of the white beans and against process until as smooth as possible.
- Finally, while continuing to run the food processor, drizzle in the cold aquafaba. Add cold water, too, if needed to get your hummus to the desired consistency and smoothness.
- Lastly, season the hummus to taste with salt, more spices, and more lemon juice as desired. Every hummus is different and you will need to follow your palate to balance the salt, acid, and heat. If you used white beans that you cooked yourself, or unsalted canned white beans, you will probably need to add quite a bit of salt.
- Garnish with chopped cilantro (or green onion) and sesame seeds to serve - and a drizzle of olive oil if desired. Leftover roasted red pepper white bean hummus will store in the fridge for a week.
Like this recipe? Check out some of my other hummus offerings: