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 RED PEPPER HUMMUS
Red Pepper Hummus that has been a favorite of all my friends. Easy to make! Serve with chips, pita chips, veggies, or whatever.
Provided by kfordham281
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic powder. Blend until smooth.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 15.1 g, Fat 3.4 g, Fiber 3.2 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 318.1 mg, Sugar 0.8 g
SMOKY RED PEPPER HUMMUS WITH CHARRED TOMATOES
This smoky red pepper hummus is bursting with flavor from the roasted red pepper and charred tomatoes. The secret to this shortcut hummus is boiling the canned chickpeas, which results in the most silky texture.
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to broil on high and line 2 rimmed baking sheets with aluminum foil.
- Add the chickpeas and baking soda to a small saucepan and add enough water to cover them by 1 inch. Cover the saucepan and bring the mixture to a boil over medium-high heat. When the mixture comes to a boil, turn the heat down and simmer for 20 minutes.
- Meanwhile, cut the top off of the bell pepper, then cut it into quarters and remove the seeds and ribs. Place the bell peppers on one of the prepared baking sheets, skin-side up. Add the tomatoes to the other prepared baking sheet and drizzle with 1 tablespoon of the olive oil and 1/4 teaspoon salt. Broil until the skins of the bell peppers are completely charred and the tomatoes have burst and are slightly charred, 5 to 7 minutes.
- Set the tomatoes aside. Transfer the bell peppers to a glass bowl and cover with plastic wrap. Allow them to sit for 10 minutes. Once they are cool enough to handle, gently peel off the charred skins and discard.
- Once the chickpeas have simmered for 20 minutes, drain them then add them to the bowl of a food processor fitted with the blade attachment. Add the tahini, lemon juice, garlic, smoked paprika, and 1 1/2 teaspoons salt and pulse to blend. Add the roasted red peppers and pulse to blend. Once the mixture is almost smooth, drizzle in the remaining 1/4 cup olive oil with the machine running and blend until smooth.
- Transfer the hummus to a plate and smooth it out to cover the whole surface area. Top with the charred tomatoes and garnish with chopped parsley. Serve with pita chips and crudités.
SMOKY CHIPOTLE HUMMUS
Don't spend your good money on tiny containers of store-bought hummus! Make your own! This recipe is a fun twist on traditional hummus recipes. The chipotle pepper and cumin lend a bit of heat and smokiness, while the cilantro brightens the flavor. Perfect for entertaining a crowd! Serve with pita chips and fresh vegetables.
Provided by SAVVYHOSTESS
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 20
Number Of Ingredients 13
Steps:
- Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.
Nutrition Facts : Calories 89.6 calories, Carbohydrate 11.9 g, Fat 3.7 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 235.3 mg, Sugar 0.4 g
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