ROASTED RED PEPPER HUMMUS
Provided by Valerie Bertinelli
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
SPICED SWEET ROASTED RED PEPPER HUMMUS
Serve with pita bread-you can cut pita bread into wedges and toast it for a different taste sensation. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.
Provided by MARBALET
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 64.2 calories, Carbohydrate 9.6 g, Fat 2.2 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 370.3 mg, Sugar 0.2 g
EASY ROASTED RED PEPPER HUMMUS
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
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
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
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 RECIPE BY TASTY
Here's what you need: garbanzo beans, salt, ground cumin, garlic, roasted red pepper, lemon juice, extra virgin olive oil
Provided by Joey Firoben
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
- Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, garlic, and roasted red peppers. Turn the processor on to break up the mixture.
- With the food processor running, pour in the lemon juice and olive oil, and let the processor run until the mixture is smooth.
- Serve with your choice of dipping chips or veggies.
- Enjoy!
ROASTED RED PEPPER HUMMUS
Provided by Trisha Yearwood
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set the red pepper over a gas burner on high and rotate with tongs until blackened on all sides, about 5 minutes. Transfer the pepper to a bowl, cover with a dish towel, and set aside to steam for a couple of minutes. Rub the pepper with paper towels to remove the skin¿don't worry if bits of skin remain; they'll lend some charred flavor. Stem and seed the pepper, and then roughly chop. (If using a jarred pepper, simply stem, seed and chop.)
- In a food processor, combine the chickpeas, tahini, basil, garlic, lemon juice and chili powder. Process until combined. With the motor running, drizzle in oil and then slowly add water (about 1/4 cup) until the desired consistency is reached; bear in mind that the hummus will thicken in the refrigerator. Season with salt and pepper, and chill before serving to let the flavors meld.
- Garnish the hummus with a basil sprig, and drizzle with olive oil. Serve with pita chips and crudites.
ROASTED RED PEPPER HUMMUS RECIPE
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
Categories Appetizer
Time 30m
Number Of Ingredients 11
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 PEPPER AND ROSEMARY HUMMUS
This recipe has its roots from the Moosewood cookbook (1st generation) but it has been revised and added to so much it barely resembles the original. This recipe receives rants and raves from everyone who tries it, hummus lovers and new initiates alike. Full of flavor, rich in taste and a carefully crafted roller coaster of spices, this is probably one of the best versions of the popular hummus recipe you will ever try!
Provided by Chris Hoekstra
Categories Spreads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Rinse chick peas and place in saucepan with water to cover.
- Bring to boil and simmer for 30-60 minutes to further soften, adding more water when necessary (This step really makes a big difference: Without cooking, you get more of a gritty store bought consistency; WITH cooking, you get a true authentic creamy consistency).
- Drain in strainer and set aside.
- Slice red pepper in half and take out seeds.
- Roast halves under broiler or on grill until skin is blackened (approximately 3-5 minutes).
- Place red pepper, garlic, parsley, onions, and rosemary in food processor and mince very finely.
- Add chick peas, tahini, lemon juice, salt, cumin, olive oil, and tamari or soy sauce to food processor and mix to form a thick paste, blending for about 10 minutes total with all the taste testing and tweaking of taste (To thin consistency if desired, add more lemon juice, olive oil, or lemon juice/water combination).
- Season with cayenne pepper to desired spiciness.
- Transfer to lidded container and store in refrigerator for 12-24 hours to age.
- To serve, spread to ½ inch thickness on plate, drizzle with olive oil, sprinkle with Hungarian paprika and cumin for color and to taste.
- Serve with sliced, toasted pita, sliced baguette, or vegetables.
ROASTED RED PEPPER HUMMUS
This recipe is inspired by some of the hummus recipes found right here at Recipezaar. We loved the recipe #90910 by kburie and adapted it to suit our own tastes. Thanks also goes to Becka for her recipe #73859. If you like roasted red peppers then this one's for you! Note: We like to put the hummus into 3 separate covered dishes so we can quickly & easily serve it as an appetizer along with raw veggies, pita wedges or crackers. This keeps it fresh and readily available for when we have guests over or a sudden hummus craving!
Provided by Moogliwoogli
Categories Spreads
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients except the roasted red pepper in a food processor.
- Process until beans are fairly well chopped, about 2-3 minutes, scraping sides every minute or so to ensure all the spices get included.
- Coarsely chop the roasted red pepper and add to bean mixture. Process an additional 2-3 minutes depending on how creamy you like it.
- Place in a glass container and cover tightly.
- Refrigerate several hours to allow the flavors to develop.
Nutrition Facts : Calories 150.7, Fat 5.5, SaturatedFat 0.7, Sodium 691.4, Carbohydrate 21.6, Fiber 4.7, Sugar 0.3, Protein 5.7
EASY ROASTED RED PEPPER HUMMUS
"I didn't like hummus until I discovered this recipe," writes Heidi Pronk of Hudsonville, Michigan. "The fresh lemon and garlic create a wonderful burst of flavor."
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 cups.
Number Of Ingredients 12
Steps:
- In a food processor, combine the first eight ingredients. Cover and process until blended. Add beans and red peppers; cover and process until smooth. , Transfer to a small bowl; stir in sesame seeds. Serve with pita wedges.
Nutrition Facts : Calories 107 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 280mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED RED PEPPER HUMMUS RECIPE BY TASTY
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
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
ROASTED RED PEPPER AND CARROT HUMMUS
A combination of hummus recipes that I've found online and in recipe books. I especially like this recipe for its cool carrot taste. Very refreshing dip for crackers, veggies, or used in a pita or wrap.
Provided by for the love of veg
Categories Beans
Time 10m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Add baby carrots to food processor and pulse to mince well.
- Add remaining ingredients, except water.
- Process until all vegetables and beans are well blended and creamy. Process less time for a chunkier hummus.
- Add up to a 1/4 cup water, as needed, to create the desired consistency.
- NOTE: The carrots contain a lot of water. The hummus will not dry out as much as hummus usually does when stored. This will keep for about a week in the fridge. I haven't yet tried freezing this recipe.
- VARIATION: Add some dried dill weed, fresh thyme or basil, or another favorite herb. Cayenne pepper, jalapenos, chilis, or tabasco sauce can be added for a spicy version.
- Makes about 3 cups. Six 1/2 cup servings.
Nutrition Facts : Calories 138.1, Fat 3.7, SaturatedFat 0.7, Sodium 1050.2, Carbohydrate 21.8, Fiber 4.5, Sugar 1.2, Protein 5.7
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