Roasted Red Pepper Spread or Dip has Robust Dairy-Free Flavor


This flavorful roasted red pepper spread is a delicious twist on classic hummus. It’s creamier, and is more pepper-forward. It’s also made purely with healthy pantry ingredients, including olive oil. Most store-bought hummus and other spreads are made with soybean oil. But at home, you get to pick the best quality ingredients!

Dairy-Free Roasted Red Pepper Spread Recipe

This Roasted Red Pepper Spread or Dip has Robust Dairy-Free Flavor

Enjoy this roasted red pepper spread as an appetizer with dairy-free French bread or crackers, as a dip with carrots, celery, and cruciferous florets, or as a sandwich spread. The recipe was originally shared with us by the team at Meatout Mondays way back in 2006, but they discovered it on Recipezaar (now We’ve made just a couple minor updates!

As is, this plant-based dip has a touch of hot, smokey flavor. If you’re concerned about heat, you can omit the cayenne pepper. If you have garden-fresh red peppers, you can roast them yourself. Simply season and blend to taste with additional lemon, oil, and/or salt as needed.

Dairy-Free Red Pepper Spread Recipe

Special Diet Notes: Roasted Red Pepper Spread

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

5.0 from 1 reviews
Dairy-Free Roasted Red Pepper Spread
Prep time
Total time
Please note that the Prep time is hands-on time only. If possible, let the spread chill for 2 to 3 hours before serving.
Recipe type: Appetiser
Cuisine: Italian
Serves: 12 servings
  • 2 (16-ounce) cans garbanzo beans, drained and rinsed
  • 2 (6-ounce) jars roasted red peppers, drained
  • ½ cup lemon juice
  • ¼ cup tahini
  • 3 garlic cloves, minced
  • 2 tablespoons chopped parsley
  • 1 tablespoon minced onions
  • 2 teaspoons smoked paprika
  • ½ teaspoon salt
  • ⅛ teaspoon white pepper
  • ⅛ teaspoon cayenne pepper
  • 2 to 4 tablespoons olive oil, as needed
  1. Add the garbanzo beans, roasted red peppers, lemon juice, tahini, garlic, parsley, onion, smoked paprika, salt, white pepper, and cayenne to your blender or food processor. Process until fairly smooth. Blend in oil, as needed, for a creamy consistency.
  2. Transfer the spread to a serving bowl, cover, and refrigerate it for at least 2 to 3 hour before serving. This allows time for the flavors to meld.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. This sounds delicious. I have been thinking about making some basic hummus but I will make this instead. I even have the ingredients, which can be hit or miss in this pandemic. Thank you! T

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