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)
Sign up for the Veg Out newsletter to get vegan recipes and nutrition content from a Registered Dietitian!
This post contains affiliate links (including Amazon Associates) and I earn from qualifying purchases.
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.
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!
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.
More Vegan Lunch Recipes
Vegan Roasted Red Pepper Hummus (with White Beans)
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
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).
How to Make Chia Seed Strawberry Jam (Vegan)
Leave a Reply