Hummus And Crudités Recipes

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ROASTED RED PEPPER HUMMUS AND CRUDITE



Roasted Red Pepper Hummus and Crudite image

Many brands of prepared hummus offer a roasted red pepper variety but taking 5 minutes to dress up a plain or a forty spice hummus will result in a much richer dip, bright in color with the added amount of red peppers you are using and bright in flavor with a little extra lemon juice and garlic.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 12

1 (14 to 18 ounce) jar roasted red pepper, drained
2 tablespoons lemon juice
1 clove garlic, cracked from skin
1 1/2 cups prepared hummus spread (recommended: Tribe of Two Sheiks 40 Spice Hummus
Chopped parsley leaves, for garnish
1 teaspoon crushed red pepper flakes, for garnish
1 teaspoon coarse salt
20 carrot sticks, available already cut in the supermarket
1/3 pound fresh green beans, trimmed
1 medium zucchini, cut into sticks
1 large red bell pepper, seeded and cut into strips
1/2 pint grape tomatoes

Steps:

  • Coarsely chop peppers and place them in a food processor with lemon juice and a clove of garlic. Pulse grind the peppers to get them going, then scrape in the prepared hummus and process until dip is smooth and evenly red in color. Transfer dip to a bowl and garnish with parsley and crushed pepper flakes. Serve with vegetables.

AVOCADO HUMMUS & CRUDITéS



Avocado hummus & crudités image

Get all five of your 5-a-day with this healthy, low-calorie, vegan recipe that works as lunch or a starter. Enjoy deliciously creamy hummus made with avocado

Provided by Sophie Godwin - Cookery writer

Categories     Lunch

Time 10m

Number Of Ingredients 9

1 avocado , peeled and stoned
210g chickpeas , drained
1 garlic clove , crushed
pinch chilli flakes , plus extra to serve
1 lime , juiced
handful coriander leaves
2 carrots , cut into strips
2 mixed peppers , cut into strips
160g sugar snap peas

Steps:

  • Blitz together the avocado, chickpeas, garlic, chilli flakes and lime juice, and season to taste. Top the hummus with the coriander leaves and a few more chilli flakes, and serve with the carrot, pepper and sugar snap crudités. Make the night before for a great take-to-work lunch.

Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 15 grams sugar, Fiber 15 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium

HUMMUS AND CRUDITéS



Hummus and Crudités image

Pack carrot and celery sticks along with this lemony hummus.

Provided by Maria Helm Sinskey

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 15-to 16-ounce can garbanzo beans (chickpeas), drained
1 small garlic clove, pressed
6 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon ground cumin

Steps:

  • Puree beans, garlic, 3 tablespoons olive oil, and lemon juice in processor. Add 3 tablespoons oil, sugar, and cumin. Puree until very smooth, about 1 1/2 minutes. Season with salt and pepper. Transfer to bowl. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 week ahead. Keep chilled.

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