Foodie Blog

original vegan recipes

Roasted Red Pepper Hummus

Vegan | Gluten-free

by Jenna Garcia

Today’s recipe is an elegant and flavorful take on a vegan classic. Full of plant-based protein and nutrients, hummus is a natural vegan favorite. Spread it on toast, like in this foodie video, use as a dip for veggies or chips, or enjoy in pita bread with these falafels. The options are endless!

Roasted Red Pepper Hummus

If you have never made your own hummus from scratch, you have to give it a try. Easy to make and much more affordable than the store-bought versions, hummus is so much tastier when made at home with the freshest ingredients. This recipe is one that I developed years ago. We had some left-over roasted bell peppers in the fridge and I tossed them in with the rest of the hummus ingredients because, why not? The result was a smooth hummus with complex, rich flavor and a burnt orange hue. If you enjoy a little kick, add some red pepper flakes or even some hot sauce. Mmm…

I also want to share a secret weapon in my kitchen: the Trader Joe’s Everyday Seasoning. This seasoning blend includes whole sea salt, mustard seeds, black peppercorn, coriander, onion, garlic, paprika and chili pepper. As the name indicates, I really do use this seasoning everyday. Since all the spices are whole, you can grind it fresh over any dish and it adds a fantastic blend of spice and zest to almost anything. I have practically replaced my black pepper with this blend. I definitely recommend it in this hummus; it matches the flavor profile perfectly!

Enjoy making this roasted red pepper hummus and bon appétit!

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Serves 8 


  • 1 red bell pepper
  • 2 cups garbanzo beans, cooked*
  • 1 lemon, juiced
  • 1-2 cloves garlic
  • 2 tablespoons tahini
  • ¼ cup olive oil
  • ½ teaspoon salt
  • Black pepper to taste or Trader Joe’s “Everyday Seasoning”
  • Pinch of red chili flakes, optional

* If using canned beans, be sure to drain and rinse first. One 15 ounce can is about 2 cups of beans.


  1. Preheat oven to 500 degrees. Wrap red pepper completely in foil and put in oven. Cook until soft, about 20 minutes. Remove from oven and allow to cool in the foil. Once it has cooled, remove skin and seeds with fingers. Rinse all seeds off.
  2. Combine all ingredients, including roasted pepper, in food processor or blender and blend until pureed. Adjust seasonings and blend again. Enjoy!

Note: You can keep leftover hummus in a sealed container in the fridge for a week.

Did you give this recipe a try? Any other recipes you would like to share with us at Foodie by Trende? Join the conversation on Facebook!

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF



Holiday Appetizer Board

In the weeks leading up to New Years, I am sharing some of my favorite holiday recipes focusing on specific dietary constraints.

Read More →

Whole Wheat Cinnamon Rolls and Chia Nog

If you have been following this blog over the past few weeks, you know that I have been sharing some of my favorite holiday recipes.

Read More →

Holiday Shortbread: 3 Ways

Folks, it is December already. Whew, that came quick! This, of course, is the time of year for baking (and eating) lots of wonderful goodies, including Christmas cookies!

Read More →

Holiday Roasted Veggies

These Holiday Roasted Veggies are the perfect side dish for all your festive dinner parties in the weeks to come, starting with Thanksgiving!

Read More →

Fresh Summertime Spring Rolls: Vegan + Gluten-Free

Even the most passionate home cook can feel less-than-inspired after a long day of work, shuttling kiddos to day camp and other summer activities, or just being in the heat all day. Rather than grabbing take-out, try this healthy and simple recipe…

Read More →

Buffalo Cauliflower “Wings” with Ranch Dip

These Buffalo Cauliflower “Wings” with Ranch dip are my idea of a perfect appetizer, mid-afternoon snack, game day munchie, breakfast (okay, maybe not…) But, they really are that good.

Read More →

Dominican Coconut Rice and Beans | Less Than 10 ingredients!

Not to be confused with Thai coconut rice, Dominican coconut rice is a savory dish of sautéed rice and beans, cooked in broth and coconut milk. The result is a flavorful and creamy dish with a light coconut flavor…

Read More →

Potato Leek White Bean Soup: Vegan + Gluten-Free

If you’re living in the US these days, you are probably experiencing some major winter vibes. Living in coastal California, I am very fortunate to never have experienced the sub-zero weather that our friends in the midwest and east are living through…

Read More →

Russian​ ​Borscht 

Today’s recipe is a special one: Russian Borscht (pronounced “borsh”). For those of you who are unfamiliar with Borscht, you are in for a treat!

Read More →