Spicedsweetroastedredpepperfetahummus Recipes

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.

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.

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!

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.

HUMMUS

Steps:

• Blend in blender until smooth.
• Serve with Pita bread.
• (Dip pieces of Pita bread into Hummus).
• May sprinkle olive oil and paprika or parsley on top before serving.
• Keep leftovers refrigerated.

DR. FUHRMAN'S TASTY HUMMUS

Steps:

• Blend all ingredients in a blender until creamy smooth.
• Makes an awesome spread or a dip for raw and lightly steamed veggies. Or spread on bread and top with salsa or Texas Caviar!