RED PEPPER HUMMUS
Use up those storecupboard ingredients and impress your friends at the same time with this delicious hummus dip
Provided by Sara Buenfeld
Categories Side dish, Snack
Time 10m
Number Of Ingredients 7
Steps:
- Rinse and drain the chickpeas, then tip them into a food processor. Peel the garlic and crush in with the chickpeas, along with plenty of salt and pepper. Whizz briefly.
- Remove any stray seeds from the peppers, then add them to the processor with the lemon juice, olive oil and chilli. Blitz again until really smooth. Taste and add extra seasoning and chilli for more of a kick, if you like.
- Spoon into a bowl, drizzle with olive oil and serve with celery sticks, radishes and a stack of breadsticks for dipping.
Nutrition Facts : Calories 407 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 2.23 milligram of sodium
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
HUMMUS-STUFFED MINI SWEET PEPPERS
Steps:
- Roast the peppers: Preheat oven to 450 degrees F. Line one large baking sheet with parchment paper. Once the oven preheats, place ½ pound of peppers on the baking sheet. Leave the peppers whole for roasting (no need to remove stems or seed them at this point). Bake on middle rack for 20-25 minutes until the skin is lightly charred and soft. The peppers should slightly collapse. Remove baking sheet from oven and allow peppers to cool before handling. Once cooled, the stem should easily pop off along with the seeds. These peppers do not have many seeds and it is okay if some seeds remain. Discard the stems and any seeds and place the roasted peppers in a large food processor. There is no need to remove the skin off the peppers.
- Make the hummus: To the food processor, add the garbanzo beans, water, tahini, garlic, salt and pepper. Process for at least one minute. For an even smoother hummus, continue to process another couple minutes if you have time. Taste and adjust seasonings if needed. You can serve this hummus on its own with raw veggies, chips, crackers or pretzels. If serving as a dip, place hummus in a bowl and garnish with a drizzle of extra virgin olive oil, fresh parsley and a sprinkle of smoked paprika. Or, you can use the hummus to stuff additional peppers for a fun, bite-sized, easy pick-up appetizer.
- Stuff the peppers: If stuffing the peppers, halve them lengthwise, remove seeds and gently fill with hummus using a small spoon. Sprinkle each mini pepper bite with a small drizzle of extra virgin olive oil and a sprinkle of fresh parsley and smoked paprika (as shown in pictures).
HUMMUS STUFFED MINI SWEET PEPPER APPETIZER RECIPE
Provided by Sarah Walker Caron
Time 15m
Number Of Ingredients 7
Steps:
- Lay out the mini sweet pepper halves and fill with hummus.
- In a small bowl, stir together the carrots, cucumbers, red onions, lemon zest, salt and pepper. Let sit for five minutes, then spoon on top of the mini sweet peppers.
- Serve immediately, or chill in a covered container.
HUMMUS STUFFED PEPPERS
Sweet mini-peppers are stuffed with creamy hummus for a deliciously simple bite-sized finger food! These are perfect for a healthy appetizer or after school snack.
Provided by Liz Thomson
Categories Appetizer
Time 10m
Number Of Ingredients 3
Steps:
- Slice each pepper lengthwise.
- Use a spoon to scrape out any seeds.
- Fill each pepper with 2-3 teaspoons of hummus.
- Sprinkle with chopped parsley or fresh herbs.
- Serve immediately or cover with plastic wrap and store in the refrigerator for up to 1 hour.
Nutrition Facts : ServingSize 5 stuffed peppers, Calories 138 calories, Sugar 4.1 g, Sodium 152.5 mg, Fat 5.6 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 18 g, Fiber 4.4 g, Protein 3.9 g, Cholesterol 0 mg
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
FIVE PEPPER HUMMUS
This spicy pepper hummus has been a hit at lots of our gatherings. You can make it as spicy as you want.
Provided by MLOFTIN
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 16
Number Of Ingredients 8
Steps:
- Remove top 1/4 of the green bell pepper, keeping bottom part intact to use for serving the hummus. Discard stem, and remove seeds and pulp from both parts of the pepper.
- Chop top part of pepper, and place in a blender or food processor with garbanzo beans, jalapeno peppers, banana peppers, garlic, cayenne pepper, black pepper, and tahini. Blend into a smooth paste. Scoop into the bottom part of the green bell pepper to serve.
Nutrition Facts : Calories 62.4 calories, Carbohydrate 8.7 g, Fat 2.4 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 0.3 g, Sodium 89.9 mg, Sugar 0.4 g
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.
More about "sweet pepper hummus recipes"
CURRIED SWEET POTATO HUMMUS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Estimated Reading Time 1 minServings 2.25
- Preheat oven to 425°. Prick potato all over with a fork and wrap tightly in foil. Place on a foil-lined rimmed baking sheet and roast until the tines of a fork slide easily into the center of potato, 60–70 minutes. Let sit until cool enough to handle.
- Meanwhile, process chickpeas, tahini, lime juice, garlic, curry powder, salt, black pepper, and cayenne in a food processor until smooth.
- Halve potato lengthwise and scoop out ½ cup flesh (discard skin). Add to food processor and process until mixture is smooth, about 1 minute. With the motor running, stream in coconut oil, then continue to process until hummus is very light and creamy, 1–2 minutes longer. Taste and season with salt, if needed.
SWEET POTATO HUMMUS RECIPE - PUREWOW
From purewow.com
2.8/5 (252)Total Time 10 minsServings 8Calories 230 per serving
- In the bowl of a food processor, combine the chickpeas, garlic, tahini, lemon juice, olive oil and sweet potato.
IRRESISTIBLE ROASTED RED PEPPER HUMMUS - EASY RECIPES …
From inspiredtaste.net
Reviews 95Calories 195 per servingCategory Side Dish, Appetizer
OIL-FREE ROASTED RED PEPPER HUMMUS - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
Reviews 2Total Time 10 minsEstimated Reading Time 6 mins
PARSNIP HUMMUS RECIPE | AARTI SEQUEIRA | FOOD NETWORK
From foodnetwork.com
5/5 (6)Author Aarti SequeiraServings 6-8Difficulty Easy
- Bring a large pot of water to a boil. Season generously with salt and add the parsnips. Boil until the parsnips are as soft as butter, 10 to 15 minutes. If certain pieces are still hard while others are tender, pull out the tender ones, and allow the tougher ones to cook another 5 minutes. It's really important to cook the parsnips until they're lusciously soft, or else your hummus will be stodgy.
- Drain the parsnips, saving about 1 cup of the hot water. Toss the parsnips into a food processor along with the tahini, olive oil, garlic, lemon juice and 1/4 cup of hot water. Puree until smooth. Taste for seasoning, and depending on how salty your tahini is, adjust the salt and pepper accordingly.
- Serve warm or at room temperature. I like to pile the hummus into a shallow bowl, forming a small pool in the middle. Pour a little olive oil into the pool and sprinkle with a little paprika. Serve alongside a gorgeous platter of vegetables.
MINI PEPPERS STUFFED WITH ROASTED SWEET PEPPER HUMMUS ...
From eatingbyelaine.com
Category AppetizerTotal Time 40 minsEstimated Reading Time 5 mins
- Preheat oven to 450 degrees F. Line one large baking sheet with parchment paper. Once the oven preheats, place 1/2 pound of peppers on the baking sheet. Leave the peppers whole for roasting (no need to remove stems or seed them at this point). Bake on middle rack for 20-25 minutes until the skin is lightly charred and soft. The peppers should slightly collapse. Remove baking sheet from oven and allow peppers to cool before handling. Once cooled, the stem should easily pop off along with the seeds. These peppers do not have many seeds and it is okay if some seeds remain. Discard the stems and any seeds and place the roasted peppers in a large food processor. There is no need to remove the skin off the peppers.
- To the food processor, add the garbanzo beans, water, tahini, garlic, salt and pepper. Process for at least one minute. For an even smoother hummus, continue to process another couple minutes if you have time. Taste and adjust seasonings if needed. You can serve this hummus on its own with raw veggies, chips, crackers or pretzels. If serving as a dip, place hummus in a bowl and garnish with a drizzle of extra virgin olive oil, fresh parsley and a sprinkle of smoked paprika. Or, you can use the hummus to stuff additional peppers for a fun, bite-sized, easy pick-up appetizer.
- If stuffing the peppers, halve them lengthwise, remove seeds and gently fill with hummus using a small spoon. Sprinkle each mini pepper bite with a small drizzle of extra virgin olive oil and a sprinkle of fresh parsley and smoked paprika (as shown in pictures).
BUFFALO HUMMUS STUFFED SWEET PEPPER POPPERS - IOWA GIRL EATS
From iowagirleats.com
User Interaction Count 13Estimated Reading Time 6 mins
- Add hummus and buffalo wing sauce to a bowl then mix until well combined. Add green onions, feta cheese, and cayenne pepper then mix to combine. Scoop mixture into a large Ziplock bag then refrigerate until ready to use.
- Slice the tops off the mini peppers with a small sharp knife then remove any seeds or membranes inside. Snip the corner off the bag with the buffalo hummus then fill the mini peppers and serve. Hummus can be made ahead of time, but wait to fill peppers until just before serving.
SWEET RED PEPPER HUMMUS RECIPE | ZERO CALORIE SWEETENER ...
From splenda.com
Servings 15Total Time 15 minsCategory Splenda® Stevia SweetenerCalories 60 per serving
- Spray a nonstick sauté pan with olive oil cooking spray. Add red pepper and cook over medium heat for 5–7 minutes, until softened.
- In the bowl of a food processor, combine all ingredients. Process until smooth, about 2 minutes, stopping occasionally to scrape down sides of bowl.
ROASTED RED PEPPER HUMMUS - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
4.3/5 (3)Calories 148 per servingCategory Appetizer
- Blend liquids + spices- To start, fit a 7 cup food processor with a steel S blade. Add two tablespoons of chickpea liquid to the processor along with the tahini, olive oil, lemon juice, garlic, salt, cumin, ground coriander, smoked paprika and cayenne. Blend on low for 1 minute, scraping sides as needed.
- Add roasted red peppers- When the mixture becomes smooth and well mixed, add the roasted red peppers. Blend for 1 minute, until all the bell pepper is broken down.
- Add the chickpeas last- Finally, add in the chickpeas. Blend for 2-3 minutes on high, stopping and scraping sides as needed. Assess the thickness of the hummus- if you want it thinner, drizzle some of the extra chickpea liquid through the chute of the processor while blending on low.
SWEET RED PEPPER HUMMUS RECIPE | MYRECIPES
From myrecipes.com
Total Time 15 minsCalories 60 per serving
- In food processor, add all ingredients including red peppers. Puree for 1 minute, scrape the sides, and continue to puree until smooth. Refrigerate until serving time.
35 MINI SWEET PEPPER RECIPES FOR BIG FLAVOR IN A SMALL BITE
From yummyaddiction.com
- Cream Cheese and Mushroom Stuffed Mini Bell Peppers. If you are looking for a perfect appetizer to impress your guests with, look no more. These colorful, creamy and super delicious mini Cream Cheese Stuffed Peppers are packed with mushrooms, walnuts and other goodness.
- Spicy Bacon Wrapped Sweet Peppers. Spicy bacon wrapped sweet peppers are an easy appetizer to make when entertaining for the holidays. Everyone will love the combination of flavors.
- Grilled Mini Peppers with Spiced Walnut & Lentil Crumble. Grilled mini peppers with spiced walnut and lentil crumble are a pantry-friendly, super simple, protein-packed vegan main course.
- Artichoke Jalapeno Stuffed Mini Peppers. 4 ingredients from Trader Joes, and about 30 minutes you have a deliciously cheesy appetizer that is sure to be a crowd pleaser!
- Quinoa and Turkey Stuffed Mini Bell Peppers. These Quinoa and Turkey Stuffed Mini Bell Peppers are the perfect go-to meal for those busy weeks ahead in the fall!
- Cream Cheese Chorizo Stuffed Mini Peppers. These irresistible low carb Cream Cheese Chorizo Stuffed Mini Peppers will make a bright and cheerful addition to your appetizer menu.
- Bell Pepper Nachos. These Bell Pepper Nachos are packed with flavor and perfect as a meal or an appetizer. Colorful mini bell peppers stuffed with seasoned lean ground beef and black beans, topped with cheese and your favorite nachos.
- Baby Bell Peppers Salad with Roasted Garlic. Love transforming simple everyday ingredients into a delectable recipe. This baby bell pepper salad shows how we can take advantage of the sweetness of common vegetables and make a side dish worthy of any main.
- Italian Sausage and Sweet Mini Peppers Sheet Pan Meal. Italian Sausage and Sweet Mini Peppers Sheet Pan Meal is a delicious dinner idea for everyone who loves Italian Sausage and peppers!
- Stuffed Mini Peppers – with Spinach and Artichoke. Sweet mini bell peppers filled with a healthy vegetarian cheesy filling that is so delicious and baked until melty and crispy.
BELL PEPPER AND HUMMUS SNACK RECIPE AND NUTRITION - EAT ...
From eatthismuch.com
Servings 1Total Time 5 mins
RECIPE: SWEET PEPPERS WITH HUMMUS APPETIZERS - KATE ESCHBACH
From songskatesang.com
Estimated Reading Time 1 min
HUMMUS & FETA SWEET PEPPERS | RED SUN FARMS
From redsunfarms.com
MEZZETTA SWEET CHERRY PEPPERS RECIPES - ALL INFORMATION ...
From therecipes.info
SPICED GROUND BEEF & SWEET PEPPER MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
10 BEST SWEET HUMMUS RECIPES | YUMMLY
From yummly.com
MINI-SWEET PEPPERS WITH RED PEPPER HUMMUS RECIPE | PBS FOOD
From pbs.org
VIEW RED BELL PEPPER HUMMUS RECIPES PICS - HOME RECIPES
From homerecipes.my.id
SWEET PEPPER AND SPINACH HUMMUS — SAVORY SPICE
From savoryspiceshop.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love