Roasted Red Pepper Hummus Spicy Recipes

SPICED SWEET ROASTED RED PEPPER HUMMUS

Steps:

• In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
• Sprinkle the hummus with the chopped parsley before serving.

ROASTED RED PEPPER HUMMUS

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.

ROASTED RED PEPPER HUMMUS

Steps:

• Add all the ingredients to your Vitamix and secure the lid. Remove the lid cap and insert the tamper. Turn the blender on high for 30 seconds and use the tamper to push the hummus into the blades. Add more chickpea liquid, if desired, for a smoother consistency.
• Add the hummus to a serving bowl and garnish diced roasted red pepper and white and black sesame seeds.

SPICY ROASTED RED PEPPER HUMMUS

Steps:

• Roast Red Pepper (I broil mine in the oven for about 20 minutes) and then seal in a large gallon sized zipper bag for an additional 15 minutes. Remove skin & seeds.
• Meanwhile, in a small bowl, mix together black pepper, cayenne pepper, cumin, oregano and red pepper flakes.
• Blend garbanzo beans, olive oil, tahini, jalapenos, garlic and all liquids in a food processor or high powered blender.
• Add remaining ingredients, including the roasted red pepper and bowl of dry seasonings.
• Blend until smooth and desired consistency.
• Cover and refrigerate overnight to allow the flavors to meld.
• Stir well before serving.
• Serve with sliced red bell peppers, cauliflower, cucumbers, crackers and/or pita chips! Enjoy!

ROASTED RED PEPPER HUMMUS RECIPE

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!

ROASTED RED PEPPER HUMMUS

Steps:

• Use jarred roasted red peppers (drained), or make your own. For instructions on making homemade roasted peppers, click here.
• If using canned chickpeas, drain them and rinse them. If using dried chickpeas, drain and rinse them after soaking, then simmer them in lightly salted water on the stovetop for 60-90 minutes until soft and tender. Drain the beans and allow to cool to room temperature. For more detailed instructions, click here.
• To make this hummus ultra creamy, you can peel the cooked chickpeas. Squeeze each chickpea gently to remove the skin, then discard the skins before processing. While this step is not completely necessary, it will ensure that your hummus turns out very smooth and creamy.
• Outfit your food processor with a blade attachment. Combine roasted peppers, chickpeas, tahini paste, olive oil, lemon juice, garlic and spices in the processor.
• Pulse the ingredients for about 60 seconds, then process until smooth. If mixture seems too thick, add warm water a tablespoon at a time and blend until desired consistency is reached. Taste the mixture and add more salt, lemon juice, cayenne or garlic to taste. Process again to blend any additional ingredients.
• Pour into a serving bowl and chill thoroughly before stirring. Hummus will firm up slightly as it chills. Goes great with grilled pita bread, pita chips, crackers or crudites.

SPICY ROASTED RED PEPPER HUMMUS

Steps:

• In the bowl of a food processor or blender, combine the tahini, lemon juice, and 1 tablespoon of water. Pulse to combine.Add the chickpeas, roasted red pepper, garlic, cumin, smoked paprika, cayenne pepper, and salt. With the machine running, slowly add water, one tablespoon at a time, until the hummus is creamy and smooth.Taste and adjust seasonings.
• Spread the roasted red pepper hummus in a shallow dish or bowl, drizzle with extra virgin olive oil, garnish with sesame seeds, sunflower seeds, red pepper flakes, and micro greens.Serve with pita bread, pita chips or raw vegetables.Hummus can be refrigerated in a sealed container up to 1 week.

SPICED SWEET ROASTED RED PEPPER & FETA HUMMUS

Steps:

• In an electric blender or food processor, puree the chickpeas, red peppers, Feta, lemon juice, tahini, garlic, cumin, cayenne, and salt.
• Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy.
• Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
• Transfer to a serving bowl and refrigerate for at least 1 hour.
• (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving.

ROASTED RED PEPPER HUMMUS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat or greased parchment paper.
• Slice the tops of the bell peppers and then in half, placing cut sides down . Also place the whole unsliced cherry tomatoes on the baking sheet. Drizzle generously with oil and rub in.
• Bake for 40 minutes until the peppers are soft and the tomatoes are shrivelled and cooked through.
• Remove from oven and allow to cook. In a food processor or a blender, add all the ingredients except the tomatoes and the extra chickpeas on top. Blend until completely smooth.
• Pour/scoop into a serving bowl. Drizzle with more olive oil and top with tomatoes and extra chickpeas. Serve with pita chips and enjoy!

SPICY ROASTED RED PEPPER HUMMUS

Steps:

• Combine the garbanzo beans and tahini in the bowl of a food processor and process for 3-4 minutes or until super smooth. Add the extra virgin olive oil, lemon juice and garlic red bell peppers, chipotle pepper in adobo sauce, pinch of cayenne pepper and a pinch of kosher salt. Process for 1-2 more minutes or until smooth. Be sure to scrape the bottom of the processor and the sides so that all ingredients are well combined.
• Add more kosher salt and cayenne pepper to taste. If the hummus is too thick, add more olive oil 1 teaspoon at a time.

SPICY ROASTED RED PEPPER HUMMUS

Steps:

• Rinse your chickpeas after an overnight soak and put them into a large pot with plenty of fresh water. Bring them to the boil and simmer for about 75 minutes, until very tender and almost falling apart.
• Once cooked, fish the chickpeas out of the pot with a slotted spoon and rinse them under a stream of cold water to help loosen the skin. Let the chickpea cooking water cool down completely (it's best to refrigerate it for a few hours prior to using if you don't need to make hummus straight away).
• OPTIONAL STEP: Now, it's time to peel the chickpeas - you can skip this step at your own peril. It is worth it though as it only took me 20 minutes to peel them and you get a much smoother hummus if you get rid of the skin. To peel them, simply rub them between your hands and then slip the skin off gently with your fingers. Once peeled, let the chickpeas cool down completely.
• Use an upright blender. In my experience, it will give your hummus a smoother texture than a food processor. Divide your chickpeas into two batches. Put ½ cup of fridge-cold liquid (water or aquafaba) into the blender, half of your chickpeas, roasted red peppers, tahini and lemon juice. Put the lid on and start trickling cold liquid in slowly while the mixture is blending. Once your first batch is smooth and a little on the runny side, add in the remaining chickpeas and blend them in, trickling in more liquid as needed. In order to help the motor work the thick mixture, make small circles with the tip of your spatula (in the direction of the turning blades) on the surface of the revolving mixture (do not dip the spatula deeper than literally a few millimetres or else you will damage the blades). This will help to burst an air pocket under the surface and helps the motor to turn.
• Season with salt, garlic, paprika, chilli and blend again until smooth and well seasoned throughout.
• Serve with a drizzle of chilli oil (if using), toasted bread or pita bread, olives, pickles and anything that takes your fancy. Store in an airtight container in the fridge, it keeps for about 3-4 days.

ROASTED RED PEPPER HUMMUS

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.

SPICY ROASTED RED PEPPER AND FETA HUMMUS

Steps:

• Place the garbanzo beans, feta cheese, drained red peppers, lemon juice, parsley, cayenne pepper, and salt in the bowl of a food processor; blend until smooth.

SWEET RED PEPPER HUMMUS

Steps:

• Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 4 teaspoons salt, and 2 teaspoons pepper in the bowl of a food processor fitted with the steel blade. Process until the mixture is coarsely pureed. Taste for seasonings, and transfer to a serving bowl. Drizzle with olive oil, sprinkle with toasted pine nuts, and serve cold or at room temperature with pita triangles and vegetables.