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  • Vegan Recipes
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Vegan Roasted Red Pepper Hummus Recipe (Made with White Beans)

July 29, 2019 //  by Nicole Stevens//  Leave a Comment

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5 from 1 vote. Leave your review!

Roasted red pepper hummus is a classic recipe, but if you’re looking for a new twist, try making it with white beans instead of chickpeas! White bean hummus is just as tasty and nutritious as a chickpea based recipe but easier to blend. With flavorful roasted red peppers, lemon juice, garlic, tahini and spices, this hummus recipe is the perfect nutritious dip.

Skill: Easy | Time: 20 min | Servings: 8 (~3 cups)

Roasted red pepper and white bean hummus recipe

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Why Make a Hummus Recipe with White Beans?

Most hummus recipes call for chickpeas as the base ingredient. I love chickpeas and they’re one of my favorite legumes, but it’s nice to have variety. A white bean hummus is just as tasty and nutritious.

Canned white beans tend to be softer than chickpeas. This can be beneficial because:

  • They’re easier to blend into a smooth hummus
  • It’s easier to make creamy with a less powerful blender

White beans as the base of a hummus recipe also can solve the problem of chickpea skins. Many people have difficulty making a creamy chickpea hummus due to the tougher outer skins of the chickpea. Some chickpea hummus recipes even call to peel the skin of each chickpea. Nobody has time for that.

Instead, switch it up and make a white bean hummus. You’ll get the same color and texture with similar nutrition and significantly less hassle.

Ingredients for roasted red pepper vegan hummus recipe made with white beans

Taking a Basic Hummus Recipe Up a Notch

If you want a basic white bean hummus recipe, simply leave out the roasted red peppers, smoked paprika and cumin. This creates a traditional hummus recipe. Regular hummus is amazing, but every now and again it’s nice to take things up a notch by adding tasty ingredients like roasted red peppers!

The great thing about hummus is that you can make it any way you like and with any ingredients you have around. If you have some beans or legumes, a nut or seed butter (tahini is the classic), a citrus or vinegar flavor (lemon, lime, apple cider vinegar) and a touch of oil and salt, you will have yourself a hummus!

If you’re looking for another tasty hummus variation, check out my Thai pumpkin hummus recipe!

Vegan roasted red pepper hummus recipe made with white beans (gluten free)

This vegan roasted red pepper hummus is an amazing dip. Enjoy as an appetizer, snack or lunch; or use it on a sandwich or wrap. It’s a versatile and simple hummus recipe to make.

Store this hummus in an airtight container in the fridge for up to 6 days.

I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.

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Roasted red pepper and white bean hummus recipe

Vegan Roasted Red Pepper Hummus (with White Beans)

This tasty and vegan roasted red pepper hummus recipe is made with white beans so it’s easier to blend, and is perfect for dipping or spreading!
5 from 1 vote. Leave your review!
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Prep Time 20 mins
Total Time 20 mins
Servings 8 Servings (~3 cups of hummus)
Calories 218 kcal
Cuisine Vegan

Equipment

  • Blender
  • Can opener

Ingredients
  

  • 1 19 oz/ 540 mL can white beans (navy beans or white kidney beans)
  • 2 whole roasted red peppers (I use a store-bought jar but you can make your own)
  • 2 cloves garlic
  • 6 tbsp extra virgin olive oil
  • ¼ C tahini
  • 2 tbsp lemon juice (juice of about ½ a lemon)
  • 1 tsp salt
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
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Instructions

  • Drain and rinse the can of beans.
  • Place beans and all remaining ingredients into a blender or food processor. If the blender or food processor is not a high-speed model, slice or mince the garlic first.
  • Blend until smooth. You may need to add some water to get it blending; if so, add 1 tbsp at a time and try not to add more than 3 tbsp.
  • Serve topped with additional chopped roasted red pepper and/ or a sprinkle of smoked paprika (in the photos I’ve added a touch of chopped fresh parsley for color).

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Serving (1/8 recipe)Calories: 218 kcalCarbohydrates: 17 gProtein: 6 gFat: 14 gSaturated Fat: 2 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 9 gSodium: 603 mgPotassium: 345 mgFiber: 4 gSugar: 1 gVitamin A: 857 IUVitamin C: 6 mgCalcium: 84 mgIron: 3 mg
Tried this recipe?Let us know how it was!

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Filed Under: Vegan and Gluten Free Recipes, Vegan Recipes, Vegan Snack Recipes Tagged With: 10-ingredients or less, 30-minutes or less, Appetizer, Cumin, Easy, Garlic, Gluten free, Grain free, Legumes, Lemon, Nuts and seeds, Olive oil, Paprika, Plant-based protein, Roasted red pepper, Snack, Soy free, Tahini, White beans

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out. She provides vegans with balanced meals and easy-to-understand nutrition science.

Having attained a Masters degree and passing a national registration exam, Nicole is a trusted source of nutrition information. She uses this knowledge to educate others about vegan diets and how to thrive as a vegan.

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Welcome to Lettuce Veg Out, a vegan recipe and nutrition website created by Nicole Stevens, MSc, RD. As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen. Read More

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