Vegan Red Bell Pepper Hummus

 Red bell peppers always add a sweet brightness to recipes, particularly this hummus spread. It’s particularly good on fresh multigrain bread and topped with cucumbers, crisp romaine lettuce and diced jalapeño chiles.  

  •  1 (15 oz) can garbanzo beans, save liquid
  •  2-3 ounces roasted red bell peppers, drained
  •   ¼ cup tahini
  •   4 tablespoons lemon juice
  •   3 cup water, use liquid from garbanzo beans
  •   Sprinkle garlic powder or fresh garlic clove, minced
  •   ½ teaspoon Deb’s Seasoning (page 269)  
  •   Salt, to taste

 Drain garbanzo beans and save the liquid for thinning the hummus later.  Place all ingredients and 3 cup fluid drained from garbanzo beans in a blender or food processor. Blend until smooth. If necessary, thin the mixture by adding more of the liquid from the beans. Taste and adjust seasonings. Store in refrigerator.


   If you buy your hummus, always try to find the brands that are oil-free.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.