Raw Red Bell Pepper Hummus

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Don’t worry about the chickpeas because you don’t need them for this cleanse-approved hummus recipe. The beautiful color comes from the red bell pepper and sun-dried tomatoes, which add a beautiful tanginess to the dip. The zucchini and tahini make this deep creamy in a somewhat rustic way.

The only thing that you need is a great blender or a food processor. Sorry, folks, but the run-of-the-mill blender won’t cut it for this recipe. You need that high-powered engine!

Raw Red Bell Pepper Hummus
  • Prep Time:5m
  • Total Time:7m


  • 2 tbsp. freshly squeezed lemon juice
  • 1 tbsp. extra-virgin olive oil
  • 1/3 c tahini, plus more to taste
  • 1 c zucchini, peeled and chopped
  • 1 c red bell pepper, seeded and chopped
  • 1/4 c sun-dried tomatoes (not in oil)
  • 1 garlic clove, minced
  • 3/4 tsp. sea salt, plus more to taste
  • 1/8 tsp. coconut aminos, plus more to taste
  • 1/8 tsp. cayenne pepper (more if you like spice)


  1. Add all of the ingredients to a high-speed blender or food processor and blend until creamy. It may take about one minute or so to blend everything.
  2. Taste and adjust with more seasonings, lemon juice, or tahini if necessary.
  3. Spoon the dip into a bowl, cover with plastic wrap, and place in the refrigerator for a couple hours so it can thicken.
  4. Remove from the fridge and serve with raw carrot and celery sticks.
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