Roasted Red Bell Pepper Hummus Vegetarian Recipes

ROASTED RED PEPPER HUMMUS RECIPE

Roasted Red Pepper Hummus Recipe image

Roasted red pepper hummus is a delicious twist on the classic, thanks to sweet roasted red peppers, garlic, jalapeno and a hint of sumac and smoked paprika! Grab the tips and notes below and be sure to watch the video!

Provided by The Mediterranean Dish

Time 30m

Number Of Ingredients 11

Ingredients

1 red bell pepper, seeded, and cut in 1" strips
1 jalapeno pepper, sliced in half length wise (optional)
2 cups/453 g cooked chickpeas (canned chickpeas are fine, drained and rinsed)
2 to 4 garlic cloves, chopped (start with less garlic if not sure)
5 tbsp/85 g tahini paste
1 to 2 tsp/ 2 to 4 g sumac
1/2 tsp to 1 tsp smoked paprika (adjust to your liking)
1 lemon, juice of
2 tbsp toasted pine nuts, optional.
Extra virgin olive oil (I used Private Reserve)
Salt

Steps:

Preheat oven to 450 degrees F (skip this part if using jarred roasted red peppers and jalapeno. see note below)
Place the red bell pepper strips and jalapeno in a small baking dish or cast iron pan. Drizzle generously with olive oil. Bake in heated oven for 15 to 20 minutes or until tender and well-charred (check part-way and turn peppers over as needed.) Remove from oven and let cool. Drain from oil.
In the large bowl of a food processor fitted with a blade, add the roasted bell peppers and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice (do not add pine nuts yet.) Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning,if needed. Run the processor again to combine.
Transfer to a serving bowl. Cover and chill.
When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted pine nuts. Add a pinch of paprika or sumac for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping! Enjoy!

Nutrition Facts : Calories 362 calories, Sugar 4.2 g, Sodium 576.3 mg, Fat 29.9 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 20.9 g, Fiber 6.2 g, Protein 6.3 g, Cholesterol 0 mg

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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 BELL PEPPER HUMMUS

Roasted Red Bell Pepper Hummus image

Make and share this Roasted Red Bell Pepper Hummus recipe from Food.com.

Provided by Lavender Lynn

Categories Spreads

Time 1h5m

Yield 4 cups

Number Of Ingredients 12

Ingredients

3 red bell peppers
3 cups chickpeas, canned, cooked and rinsed
1 tablespoon garlic, fresh minced
1 cup tahini
1/2 cup lemon juice, fresh
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons cumin, ground
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 tablespoons virgin olive oil
1/4 cup parsley, fresh minced

Steps:

Place the whole peppers in an oven-proof skillet and set them to cook in a preheated 450°F oven. Turn the peppers every 10 minutes. Roast them for approximately 30 minutes or until the skins have blackened. Place the roast peppers directly from the oven into paper bag and seal it closed.
Allow the peppers to rest for 10 minutes in the bag, this will loosen their skins. Remove the peppers from the bag and while holding them under cool running water, peel away the black skins and remove the stems and seeds; all that should remain is the flesh of the roast peppers.
Combine the roast peppers, chickpeas and garlic in a food processor and puree until smooth. Add the tahini, lemon, paprika, chili powder, cumin, salt and cayenne pepper; puree another minute until the mixture is very smooth.
To serve: place the hummus on a large plate that has been lined with lettuce leaves. Make an indentation in the center of the hummus and pour in the olive oil. Sprinkle the parsley across the hummus and serve with flatbread or pita.

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