This flavorsome roasted red pepper white bean dip with tahini, chickpeas, and white beans has become one of our favorite spreads.
I love hummus or dip passionately, and this roasted red pepper white bean dip is a new favorite. It's so good that you won't be able to stop eating it. It's creamy, slightly sweet, slightly tangy, garlicky, and absolutely delicious!!!
I would say it's the ultimate snack! It can be eaten on crispbread, with crackers, with vegetable sticks, or just with a spoon directly out of the bowl every time you open the fridge. Try this Spicy Avocado Spread for Bread, too; it's another favorite. Or this Fava Bean Dip.
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Recipe ingredients
White beans: You can use a can of white beans. Make this Romanian White Bean Dip with Caramelized Onions, too.
Chickpeas: You can use dried or canned chickpeas. Canned chickpeas are a fast alternative, and I used them to make this roasted red pepper hummus.
Roasted red peppers: You can use a large roasted red pepper from a jar, which I did.
Tahini is a paste made from sesame seeds, a staple in Middle Eastern cuisine. I usually buy it at the Turkish store because it is much cheaper than buying it in a regular supermarket, where it is usually sold as a luxury article.
See the recipe card for full information on ingredients and quantities.
How to make red pepper and white bean dip?
This white bean and red pepper dip is super easy to make, especially if you use canned beans, chickpeas, and roasted red peppers from a jar. Basically, throw all the ingredients in a food processor, process well, adjust the taste, and you're done.
Good to know!
Cook white beans: Soak 4.5 oz (125 g) of white beans overnight. Drain, cover with fresh water, add 2-3 bay leaves, and bring to a boil. Boil for 10 minutes, then lower the heat and simmer until the beans are soft. Make this Bone Broth Vegetable Soup with beans, too.
Cook the chickpeas: Soak 4.5 oz (125 g) of dry chickpeas overnight or up to 24 hours. Drain, cover with fresh water, and add 1 teaspoon of bicarbonate of soda. Boil and then simmer until soft, which will take at least one hour, depending on the chickpeas' size and age. Cook some more and make the Vegan Apple Curry, too.
Roast your own peppers: Halve and deseed red bell peppers. Bake them, skin side up, until the skin blisters. Cover with cling film for 20-30 minutes, then easily peel off the skin. The Syrian Muhammara Dip is also made with roasted red pepper, so you can roast more and make this dip, too.
How to serve it?
Serve the red pepper white bean dip with crackers and vegetable sticks or as a bread spread.
But don't stop there.
Use it as a healthy, low-carb side dish for any kind of meat or meatballs.
It can be enjoyed with roasted vegetables, adding the proteins you need to a vegetarian or vegan meal, or try it alongside fried halloumi.
You can spread the mixture on a flatbread, add thinly sliced red onions, tomatoes, and peppers, sprinkle with feta cheese, and roll. Add some salad leaves, roasted vegetables, and pretty much any kind of cheese. Or use some cooked chicken strips and yogurt.
Red Pepper White Bean Dip
Ingredients
- 1 can chickpeas Note 1
- 1 can white beans
- 1 large roasted red pepper from a jar, Note 2
- 4 tablespoons tahini paste
- juice of ½ lemon more to taste
- 2 small garlic cloves
- ¼ – ½ teaspoon teaspoon red chili flakes to taste
- fine sea salt and black pepper to taste
- roasted chickpeas optional
- parsley or cilantro, chopped, optional
Instructions
- Blend hummus: Drain the chickpeas and the white beans. Place in a food processor. Add the rest of the ingredients and process until the hummus is smooth and creamy.1 can chickpeas + 1 can white beans + 1 large roasted red pepper + 4 tablespoons tahini paste + juice of ½ lemon + 2 small garlic cloves + ¼ – ½ teaspoon teaspoon red chili flakes + fine sea salt and black pepper
- Adjust consistency: Stop the food processor once or twice in between and scrape down the sides of the bowl, until the hummus is smooth. Add 1 or 2 tablespoons of cold water if the hummus seems too thick; I usually don't have to, the roasted red pepper is pretty juicy.
- Adjust the taste with salt, pepper, chili, and maybe more lemon juice.
- Garnish with roasted chickpeas, parsley , or cilantro, if desired.
Notes
- Pulses: You can cook the chickpeas and beans yourself if you wish. See the instructions in the blog post.
- You can roast your own peppers as well. See the instructions in the blog post.
mimi rippee says
I actually only use white beans for hummus. They just make it creamier, and don't dry up and become mealy like chick peas. So I love love love your recipe!
Sissi says
Great idea to add white beans! I must try it next time (I make hummous quite often!).
Ron says
Hummus is a regular around here and we've made various versions, but not a combination such as your Roasted Red Pepper Hummus. I like the combination of the chickpeas and white beans, not to mention the roasted red pepper. I'll pin this one and will be making it soon.
Marvellina | What To Cook Today says
Oh...this will be my ultimate dip. No words to describe how much I love chickpeas and roasted red pepper. I can seriously eat this as a meal LOL!
Nammi says
Hello Adina :). I love hummus but I prefer to use the dried ones than the canned ones. This one looks so good with the addition of roasted peppers . My kids love hummus and I sometimes keep a jar in the fridge so they have have it as a snack with toast or crackers. THis one is sure to be a winner with them.
sheenam @ thetwincookingproject says
This looks absolutely delicious!!!! YUM
Kelly | Foodtasia says
Adina, I love hummus and I love roasted red peppers so I'm sure I'll be crazy about this recipe! The roasted chickpeas on top are such a delicious topping!
priya says
never tried red pepper in hummus .. it looks divine adina.
Kathy @ Beyond the Chicken Coop says
I have not tried adding white beans to my hummus before. I'll have to give it a try. The spelling of hummus is interesting. One time I was texting a friend that I was eating hummus and veggies and I misspelled hummus. The auto correct changed it to humans. I was eating humans and veggies! Yikes!!!
angiesrecipes says
I find white beans so much creamier and tastier than chickpeas! Love the idea of adding roasted bell pepper in the hummus.