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.
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
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
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
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
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
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- 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.
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