Easy Roasted Red Pepper Hummus Recipes

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.

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.

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.

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.

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.

Steps:

• Drain both cans of chick peas, reserving the liquid from one of the cans.
• Add both cans of beans to food processor along with 1-2 cloves of peeled garlic (no need to chop, the food processor will take care of that!), about half a jar of roasted red peppers in water (also add a bit of the liquid if you'd like to boost the pepper flavor), juice from 1/2 lemon, cumin, chili powder, and some salt.
• Drizzle in olive oil (I usually use do one turn of the food processor, approximately 1 TBSP).
• Blend for about 30 seconds. Add some of the chickpea liquid if needed to get the right consistency.
• Continue to blend until smooth and creamy, scraping the sides and adding more liquid as needed.
• Enjoy with your favorite veggies or pita chips. My favorites are carrots, cucumber slices, sugar snap peas, and red bell peppers!

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.

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!