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Sweet and smokey roasted red pepper & white bean hummus

One of my favourite flavours of summer is roasted red pepper. The charred and sweet flavour just reminds me of a good summer BBQ! In this dip, I used smoked paprika to enhance the charred notes, and balsamic vinegar for tang, and to bring out the natural sweetness of the red pepper. I'm happy to announce that I was able to bring you this recipe in partnership with Oh My Yummies and Vista Magazine Canada! Oh My Yummies is a Canadian brand offering gluten free and vegan Superfood crackers. Their Rosemary Superfood Crackers have a light crunch and an earthy herbaceous flavour that was the perfect pairing for my dip! I'm super picky with crackers because so many have ingredients like sunflower oil and too much added sugar. Oh My Yummies are made with ingredients like quinoa, flax seeds, and chia seeds, which is more than what I'm looking for. You should totally give them a try!

This recipe is vegan, gluten free, and refined sugar free.

If you make this recipe and want to show off on IG, you can tag me,!


Serves 6-8 as an appetizer

Ready in 15 minutes + refrigerate 1 hour



2 cups white kidney beans, cooked, drained, rinsed

1 large red bell pepper, roasted

1 teaspoon smoked paprika

1 tablespoon balsamic vinegar

1 tablespoon lemon juice, fresh

2 tablespoons extra virgin olive oil

1/4 teaspoon red pepper flakes

1/4 teaspoon cracked black pepper

1/2-1 teaspoon sea salt (to taste)


  1. Add all ingredients to a food processor. Pulse to combine about 10 or 15 times. Then, begin processing on low speed, and graduate to high speed, until smooth and creamy. If it's too thick for your liking, you can add 1 tablespoon of cold water at a time until you reach your desired consistency

  2. Refrigerate for one hour before serving

  3. Serve with Oh My Yummies Superfood Crackers in the flavour Rosemary!



  • Store sealed in the refrigerator for up to three days for maximum freshness

  • You can use a fresh roasted red pepper or one from a jar. I always have the jarred ones on hand, but if you have leftover roasted red pepper from a BBQ you should use that instead!

  • I decorated my dip with some extra virgin olive oil and hemp hearts



This recipe was made in partnership with Oh My Yummies and Vista Magazine Canada. All opinions are my own!


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