Jalapeno Roasted Red Pepper Hummus Recipes

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ROASTED JALAPENO HUMMUS



Roasted Jalapeno Hummus image

Jalapeño peppers take the flavor of this creamy hummus to the next level! The trick: roast the peppers to bring out their flavor while mellowing the heat. One bite and you won't be able to stop!

Provided by Alissa

Categories     Appetizer

Time 20m

Number Of Ingredients 8

4 medium jalapeño peppers
1 (14 ounce) can chickpeas, (drained and rinsed)
3 garlic cloves
3 tablespoons tahini
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon salt, (or to taste)

Steps:

  • Preheat your broiler.
  • Put on gloves. Cut the peppers in half, and remove stems and seeds.
  • Place the pepper halves on a baking sheet, skin sides up, and place them under the broiler.
  • Broil the peppers for 5-10 minutes, watching them closely and checking frequently to avoid burning.
  • Remove the baking sheet from under the broiler when skins start to bubble. Set it aside to allow the peppers to cool while you get everything else together.
  • Place all other ingredients into a food processor bowl and process until smooth and creamy.
  • Remove the skins from the peppers once they are cool enough to handle. This should be pretty easy after roasting.
  • Add the jalapeños to the food processor and pulse until peppers are chunky and distributed throughout the hummus.
  • Serve with pita bread or tortilla chips.

Nutrition Facts : Calories 195 kcal, Carbohydrate 19.1 g, Protein 4.9 g, Fat 12 g, SaturatedFat 1.7 g, Sodium 647 mg, Fiber 4.1 g, Sugar 0.6 g, ServingSize 1 serving

JALAPENO HUMMUS



Jalapeno Hummus image

A spicy hummus to liven up the appetizer table!

Provided by Andrew

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 10m

Yield 8

Number Of Ingredients 8

1 cup garbanzo beans
⅓ cup canned jalapeno pepper slices, juice reserved
3 tablespoons tahini
3 cloves garlic, minced
2 tablespoons lemon juice
½ teaspoon ground cumin
½ teaspoon curry powder
crushed red pepper to taste

Steps:

  • In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.

Nutrition Facts : Calories 74.6 calories, Carbohydrate 9.1 g, Fat 3.5 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 191.4 mg, Sugar 0.3 g

SPICY RED PEPPER AND JALAPENO HUMMUS



Spicy Red Pepper and Jalapeno Hummus image

Quick and easy humous recipe for those of you who like to keep a healthy dip in the fridge for snacking. Feel free to modify the ingredients to your taste and to adjust the spice levels. I have left out tahini to keep the recipe on the healthy side.

Provided by Lateshow9

Categories     Vegetable

Time 20m

Yield 14-16 serving(s)

Number Of Ingredients 10

2 (14 1/2 ounce) cans chickpeas
1/2 medium red pepper
1/2 medium green pepper
1/2 cup jalapeno, sliced
1/8 cup olive oil (more to smooth mixture)
2 -3 minced garlic cloves
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon lemon juice
1 tablespoon hot sauce (optional)

Steps:

  • In a food processor, combine red pepper, green pepper, jalapeños, olive oil, garlic, salt, pepper, lemon juice, and hot sauce.
  • Blend ingredients until smooth.
  • Drain chickpeas.
  • Add chickpeas to the food processor and blend until smooth, adding additional olive oil if necessary.
  • Transfer to sealed container and chill for several hours.
  • Serve with pretzels, carrots, or bagel chips and enjoy.

ROASTED JALAPEñO HUMMUS



Roasted Jalapeño Hummus image

Super creamy roasted jalapeño hummus with simple, wholesome ingredients. Creamy, savory, and subtly spiced.

Provided by Minimalist Baker

Categories     Appetizer     Dip     Snack

Time 30m

Number Of Ingredients 13

2-3 whole jalapeños ((depending on preferred level of spice))
4-5 cloves garlic ((skin on))
1 15- ounce can chickpeas ((slightly drained))
1/2 ripe avocado ((optional))
1/4 cup tahini
2 medium lemons and/or limes ((juiced)*)
1 tsp cumin
3/4 - 1 tsp sea salt
3-4 Tbsp olive or avocado oil
1 handful fresh cilantro ((optional))
1/2 cup raw pumpkin seeds
1 Tbsp avocado or olive oil
1 pinch each salt, pepper and cumin

Steps:

  • Preheat oven to 425 degrees F (218 C).
  • Place garlic cloves with skin still on and whole jalapeños on a baking sheet. Drizzle garlic cloves with a small amount of oil of choice (avocado or olive are best) and roast for 15-18 minutes, flipping jalapeños once to ensure even roasting. If the garlic cloves get too roasty-looking, take them out.
  • Once done, remove from oven and set garlic aside.
  • Wrap jalapeños in foil to steam for a few minutes. Then carefully peel away skin and remove seeds. Be sure to wash your hands afterwards!
  • To a blender or food processor, add slightly drained chickpeas, oil, cilantro, avocado, salt, cumin, lime, lemon, roasted jalapeños (start with one and work your way up to desired spice level), tahini and peeled garlic cloves (you should be able to peel away the skin or just squeeze the garlic out).
  • Blend until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as desired. (I used two medium jalapeños and it was plenty spicy // amount as original recipe is written // adjust if altering batch size).
  • To prepare toasted pumpkin seeds, preheat oven to 350 degrees F (176 C) and toss pumpkin seeds in 1 Tbsp oil + a pinch each salt, pepper and cumin (amounts as original recipe is written // adjust if altering batch size).
  • Spread on a baking sheet and roast for 8-12 minutes. Add to top of hummus, along with another drizzle of olive oil (optional) and fresh cilantro.
  • Serve hummus with veggies, tortilla chips or pita. Leftovers keep well in the fridge, covered for up to 1 week, though best when fresh.

Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 146 kcal, Carbohydrate 11 g, Protein 4.4 g, Fat 10 g, SaturatedFat 1.7 g, Sodium 345 mg, Fiber 3.4 g, Sugar 0.6 g

JALAPENO & ROASTED RED PEPPER HUMMUS



Jalapeno & Roasted Red Pepper Hummus image

Another nice hummus recipe that makes use of my garden's peppers by way of The Wichita Eagle who got it from the North American Olive Oil Association. This one is a little lighter on the lemon & tahini - adjust to your taste of course. Use a potato masher to crush the garbanzos if you do not have food processor or blender - did it that way myself for years & now I prefer a chunkier hummus to the ultra-smooth, go figure. Serve with baked pita bread or pita chips or stuff into tomatoes (big cherries piped with smooth spicy hummus are great heavy hors d'oeuvres).

Provided by Busters friend

Categories     Peppers

Time 13m

Yield 10-12 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans garbanzo beans
2 tablespoons tahini paste
3 garlic cloves
1 tablespoon cumin
3/4 cup extra virgin olive oil
1/2 lemon, juiced
salt, to taste
2 jalapenos, seeded and finally chopped
3 red peppers, roasted and skinned
1/4 cup extra virgin olive oil

Steps:

  • In a food processor, combine the garbanzos, tahini paste, garlic cloves, cumin, extra virgin olive oil, lemon juice and salt. Blend until a smooth paste forms. Reserve.
  • In a bowl, mix the jalapenos, roasted red peppers and olive oil. Add salt to taste.
  • To serve, place the pepper mix on top of the center of the hummus.

Nutrition Facts : Calories 324.8, Fat 24.5, SaturatedFat 3.3, Sodium 260.3, Carbohydrate 23.3, Fiber 5.2, Sugar 1.6, Protein 5.3

ROASTED RED BELL PEPPER HUMMUS



Roasted Red Bell Pepper Hummus image

Provided by Guy Fieri

Categories     appetizer

Time 1h25m

Yield 8 to 12 servings

Number Of Ingredients 11

16 ounces chickpeas
6 ounces roasted red bell peppers
1 jalapeno, seeded, diced
1 tablespoon chopped garlic
3 tablespoons chopped cilantro leaves
1 teaspoon paprika
3 tablespoons chopped onion
1 teaspoon freshly cracked black pepper
1 tablespoon chipotle pepper in adobo
1/4 cup extra-virgin olive oil
Toasted pita bread, for serving

Steps:

  • Mix all ingredients, except olive oil and pita bread, in food processor until pureed, then slowly add in olive oil.
  • Let set up for 1 hour prior to serving.
  • Serve with toasted pita bread.

Nutrition Facts : Calories 143 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 275 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 3 grams, Sugar 1 grams

ROASTED RED PEPPER HUMMUS



Roasted Red Pepper Hummus image

Provided by Valerie Bertinelli

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Two 15-ounce cans chickpeas, drained and rinsed
1/2 cup roasted red peppers (jarred in water or oil both work)
3 tablespoons tahini
1 clove garlic, chopped
3 to 4 tablespoons lemon juice
Kosher salt
1/4 cup olive oil
Pita chips, celery and carrot sticks and halved radishes, for serving
Pita chips, celery and carrot sticks and halved radishes, for serving

Steps:

  • In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks and radishes.

EASY ROASTED RED PEPPER HUMMUS



Easy Roasted Red Pepper Hummus image

This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.

Provided by MARBALET

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Yield 2

Number Of Ingredients 6

2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
⅓ cup tahini
⅓ cup lemon juice
½ cup roasted red peppers
¼ teaspoon dried basil

Steps:

  • In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 44.1 g, Fat 26.9 g, Fiber 10.8 g, Protein 15.9 g, SaturatedFat 3.7 g, Sodium 908.5 mg, Sugar 1 g

ROASTED RED PEPPER HUMMUS



Roasted Red Pepper Hummus image

My son taught me how to make hummus, which is a tasty and healthy alternative to calorie-filled dips. Fresh roasted red bell peppers make it special. -Nancy Watson-Pistole, Shawnee, KS

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 cups.

Number Of Ingredients 12

2 large sweet red peppers
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/3 cup lemon juice
3 tablespoons tahini
1 tablespoon olive oil
2 garlic cloves, peeled
1-1/4 teaspoons salt
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Optional: Fresh vegetables, pita bread or assorted crackers

Steps:

  • Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended. , Transfer to a serving bowl. Serve with vegetables, pita bread or crackers as desired.

Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic exchanges

JALAPENO HUMMUS



Jalapeno Hummus image

Hummus is an easy, tasty and nutritious snack or appetizer. Friends are often surprised at the uncommonly good taste and the jalapeno gives it a little kick. Serve with crackers, raw vegetables, or tortilla chips.-Lisa Armstrong, Murray, Kentucky

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 13

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2/3 cup roasted tahini
1/2 cup water
1/3 cup lemon juice
1/4 cup olive oil
2 tablespoons minced garlic
2 tablespoons pickled jalapeno slices, chopped
1 tablespoon juice from pickled jalapeno slices
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon paprika
Assorted fresh vegetables

Steps:

  • Place first 11 ingredients in a food processor; cover and process until well blended. Garnish with paprika. Serve with assorted vegetables.

Nutrition Facts : Calories 153 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 182mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED RED PEPPER HUMMUS RECIPE BY TASTY



Roasted Red Pepper Hummus Recipe by Tasty image

Here's what you need: bell peppers, chickpeas, garlic, tahini sauce, lemon juice, smoked paprika, salt, black pepper, extra virgin olive oil

Provided by Jordan Kenna

Categories     Snacks

Yield 8 servings

Number Of Ingredients 9

2 bell peppers, seeded and quartered
14 oz chickpeas, 1 can
1 clove garlic
3 tablespoons tahini sauce
2 tablespoons lemon juice
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Place the peppers on a parchment paper-lined baking sheet and roast for 20-25 minutes, until peppers are fragrant and the skin has charred.
  • Allow peppers to cool before peeling away the charred skin.
  • Add roasted peppers, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, and pepper to the bowl of a 2-quart food processor. Blend until smooth.
  • While blending, slowly add in the olive oil until hummus is creamy and smooth.
  • Garnish with finely chopped bell pepper and a drizzle of olive oil.
  • Enjoy!

Nutrition Facts : Calories 144 calories, Carbohydrate 17 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

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