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
ROASTED RED PEPPER HUMMUS
Provided by Trisha Yearwood
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set the red pepper over a gas burner on high and rotate with tongs until blackened on all sides, about 5 minutes. Transfer the pepper to a bowl, cover with a dish towel, and set aside to steam for a couple of minutes. Rub the pepper with paper towels to remove the skin¿don't worry if bits of skin remain; they'll lend some charred flavor. Stem and seed the pepper, and then roughly chop. (If using a jarred pepper, simply stem, seed and chop.)
- In a food processor, combine the chickpeas, tahini, basil, garlic, lemon juice and chili powder. Process until combined. With the motor running, drizzle in oil and then slowly add water (about 1/4 cup) until the desired consistency is reached; bear in mind that the hummus will thicken in the refrigerator. Season with salt and pepper, and chill before serving to let the flavors meld.
- Garnish the hummus with a basil sprig, and drizzle with olive oil. Serve with pita chips and crudites.
ROASTED RED BELL PEPPER HUMMUS
Make and share this Roasted Red Bell Pepper Hummus recipe from Food.com.
Provided by Lavender Lynn
Categories Spreads
Time 1h5m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Place the whole peppers in an oven-proof skillet and set them to cook in a preheated 450°F oven. Turn the peppers every 10 minutes. Roast them for approximately 30 minutes or until the skins have blackened. Place the roast peppers directly from the oven into paper bag and seal it closed.
- Allow the peppers to rest for 10 minutes in the bag, this will loosen their skins. Remove the peppers from the bag and while holding them under cool running water, peel away the black skins and remove the stems and seeds; all that should remain is the flesh of the roast peppers.
- Combine the roast peppers, chickpeas and garlic in a food processor and puree until smooth. Add the tahini, lemon, paprika, chili powder, cumin, salt and cayenne pepper; puree another minute until the mixture is very smooth.
- To serve: place the hummus on a large plate that has been lined with lettuce leaves. Make an indentation in the center of the hummus and pour in the olive oil. Sprinkle the parsley across the hummus and serve with flatbread or pita.
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
ROASTED RED PEPPER HUMMUS
Steps:
- If using dried beans, soak them overnight in the refrigerator.
- Drain, rinse and place in a large saucepan and cover with 2 quarts water. Add the baking soda and bring to a boil. Cook until the beans are firm but tender, about 1 hour. (Garbanzo beans can be tricky and can require as much as 2 hours to cook so keep testing them. You want the beans tender but not mushy).
- Drain and cover with cool water. Agitate the beans to remove as many of the skins as possible. They will separate and float to the surface and can be removed with a small strainer (this will make the texture of your hummus nice and smooth).
- Drain the beans and allow them to cool completely.
- Preheat the oven to 400 degrees F.
- Coat the red pepper with 1 teaspoon of the olive oil and place on a baking sheet. Bake until the outside is charred, 30 to 40 minutes. Alternatively grill the pepper until it is charred and soft.
- Place the pepper in a bowl, cover with plastic wrap and allow the skin to steam off, about 15 minutes or until cool enough to handle.
- Once the pepper has cooled, remove the skin, stem and seeds and coarsely chop.
- Place the roasted red pepper, garlic, tahini, lemon juice, hot sauce, salt, cumin, black pepper, 3 cups of garbanzo beans and the remaining 1 tablespoon of olive oil in a food processor and process until creamy, 5 to 7 minutes.
- To serve, drizzle with olive oil and top with the crumbled feta cheese if using.
ROASTED RED BELL PEPPERS
Make and share this Roasted Red Bell Peppers recipe from Food.com.
Provided by riffraff
Categories Peppers
Time 20m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven to 450F degrees.
- Wash peppers and cut in half.
- Remove seeds and stems.
- Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
- Bake for 10-15 minutes or so, until skin of pepper is seriously black.
- Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
- Let cool so you can touch them.
- Skin will peel off easily.
- Cut halves into strips, or however you need them to be cut.
- Now you know how to roast a red pepper!
- Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
- You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.
JALAPENO & ROASTED RED PEPPER HUMMUS
Another nice hummus recipe that makes use of my garden's peppers by way of The Wichita Eagle who got it from the North American Olive Oil Association. This one is a little lighter on the lemon & tahini - adjust to your taste of course. Use a potato masher to crush the garbanzos if you do not have food processor or blender - did it that way myself for years & now I prefer a chunkier hummus to the ultra-smooth, go figure. Serve with baked pita bread or pita chips or stuff into tomatoes (big cherries piped with smooth spicy hummus are great heavy hors d'oeuvres).
Provided by Busters friend
Categories Peppers
Time 13m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, combine the garbanzos, tahini paste, garlic cloves, cumin, extra virgin olive oil, lemon juice and salt. Blend until a smooth paste forms. Reserve.
- In a bowl, mix the jalapenos, roasted red peppers and olive oil. Add salt to taste.
- To serve, place the pepper mix on top of the center of the hummus.
Nutrition Facts : Calories 324.8, Fat 24.5, SaturatedFat 3.3, Sodium 260.3, Carbohydrate 23.3, Fiber 5.2, Sugar 1.6, Protein 5.3
ROASTED RED PEPPER HUMMUS WITH PINE NUTS
I tend to make most things with less olive oil than the original recipe calls for, and this hummus is no exception. My hummus is a bit thicker than the hummus you might find in a Mediterranean restaurant, but I've found that the addition of a freshly roasted red bell pepper and as much of the "juice" as you can preserve from the roasting process goes a long way in recreating some of the creaminess of a hummus dripping with olive oil, and with far fewer calories.
Provided by Lizzymommy
Categories Lunch/Snacks
Time 10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Note: *I use anywhere from 12-15 cloves, but your mileage may vary. It's also good to keep in mind that raw garlic takes a while to fully flavor a dish, so be careful of relying too much on that first taste. You just might end up adding more garlic when you don't actually need it (ha, as if there was such a thing!). When I make my hummus and serve it on the same day, I usually back off on the fresh garlic and increase the garlic powder, which gives more of an immediate flavor.
- If you're roasting your own peppers, throw them in the broiler now. Broil peppers until they're burnt to a crisp. Use tongs to place pepper in sealed plastic container and steam for 5-10 minutes (the longer you wait, the easier it will be to get that skin off). Carefully peel away blackened skin, then remove stem and seeds while preserving as much of the liquid inside the pepper as you can.
- Toast pine nuts in a hot, dry saucepan. These two things (broiling peppers and toasting pine nuts) can both be done while you're combining the rest of the ingredients, but be sure to keep an eye on the pine nuts, as they go from raw to perfectly toasted to burnt to a crisp in a matter of seconds.
- Combine garbanzo beans, tahini, lemon juice, garlic, salt, cumin, coriander, paprika, garlic powder, crushed red pepper, and cayenne in food processor and blend until smooth.
- Add roasted, peeled peppers** and as much of their liquid as you managed to save to food processor and blend into garbanzo bean mixture.
- Slowly drizzle olive oil into mixture until you get the consistency you're looking for.
- Taste the hummus. At this point, it usually needs another squirt of lemon juice and a half pinch of salt to really solidify the flavor.
- Garnish with paprika and toasted pine nuts and serve with vegetables, crackers, baguette slices, or pita
- (serving size is approximately 1/3 c).
ROASTED RED PEPPER HUMMUS
Provided by Valerie Bertinelli
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
ROASTED RED BELL PEPPER HUMMUS
Provided by Guy Fieri
Categories appetizer
Time 1h25m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Mix all ingredients, except olive oil and pita bread, in food processor until pureed, then slowly add in olive oil.
- Let set up for 1 hour prior to serving.
- Serve with toasted pita bread.
Nutrition Facts : Calories 143 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 275 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 3 grams, Sugar 1 grams
ROASTED RED BELL PEPPER & CHIPOTLE HUMMUS
I know it sounds kind of strange the sweet red bell pepper and smoky chipotle in hummus...but man it is good!
Provided by Melanie B.
Categories Beans
Time 40m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- *Rinse and Drain Garbanzo Beans. Rub skins off beans with fingers and discard. This is very tedious, and you do not HAVE to do it, but I found that it helps in making my hummus very smooth and creamy.
- *Place Garbanzo Beans in salted water, in a pot over high heat. Bring to a boil for 10-15 minutes. Drain and place in Food Processor. Cool for 15 minutes.
- *Add remaining ingredients and blend until very smooth.
- *If the mixture is dry, add a bit more water to smooth out.
- *Serve the Hummus with soft Pita Bread or Pita Chips. I LOVE it when still warm, but it will last for several days in the refrigerator.
- *This is a great make-ahead party pleaser.
Nutrition Facts : Calories 97, Fat 5.3, SaturatedFat 0.7, Sodium 167.2, Carbohydrate 10.5, Fiber 2.1, Sugar 0.1, Protein 2.5
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- Place bell peppers on a foil or parchment paper lined sheet tray. Cook in the oven for 30-35 minutes until the skin is wrinkled and charred, flipping the peppers over half way through.
- Remove from heat and let cool. Once cool to the touch, remove the stem and the charred outer skin. Cut each pepper in half and remove the seeds.
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ROASTED RED PEPPER SAUCE - THE NATURAL NURTURER
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- If you are roasting your own bell peppers, preheat it to 400℉. Prepare the peppers by cutting them in half, removing the stems, seeds and membranes.
- Lay the peppers on a parchment paper lined baking sheet, cut side facing down. You could also place the peppers directly on a baking sheet.
- Roast for 18-23 minutes, until the skins are blackened and the peppers are sunk and have lost their shape. Remove from the oven, place the peppers in a bowl, and cover with a plate to steam.
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- Set oven rack in upper third of the oven for broiling. Preheat broiler. Line a baking sheet with aluminum foil.
- Set bell pepper on the baking sheet and set under the broiler. Broil, turning every 2 to 5 minutes until the skin of the pepper is mostly black, 12 to 15 minutes. Remove from oven, transfer pepper to a bowl and cover with the foil and let steam for 5 to 8 minutes. Under cool running water, peel the blackened skin off the pepper with fingertips. Remove stem and seeds. Blot dry with paper towel.
- Fit food processor with steel blade attachment. Turn on motor and drop garlic through the feed tube. Allow the garlic to mince. Turn off motor and remove lid. Add the pepper, cover and puree until finely chopped. Remove the cover, add chickpeas, tahini, lemon juice and salt and process, scraping down once or twice, until it becomes a coarse paste. With motor running, drizzle in oil and continue processing until it is smooth. Chill, cover and keep refrigerated 5 to 7 days. Garnish if desired before serving.
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- 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.
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- Add everything to a high-speed blender or food processor and start mixing on slow until it’s easily blending, stopping to scrape down the sides as needed. Once it’s blending smoothly, increase the power a little and blend until smooth and creamy.
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- Preheat the broiler. Arrange the bell pepper halves in a broiler pan, skin side up, and flatten them with the heel of your hand. Broil the peppers until the skin is blackened, about 5 minutes. Transfer them to a plate, cover with plastic wrap and let stand for 5 minutes. Peel the roasted peppers and cut the flesh into 1/2-inch strips. Keep the broiler on.
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- In a medium skillet, heat the remaining 1/4 cup of olive oil. Add the garlic and crushed red pepper and cook over moderate heat, stirring occasionally, until fragrant, about 2 minutes. Add the roasted pepper strips, season with salt and black pepper and cook, stirring occasionally, for 4 minutes. Remove the skillet from the heat and drain the roasted pepper oil into a small bowl.
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- Heat broiler. Place peppers, cut side down, on a rimmed baking sheet, drizzle with 2 Tbsp. oil, and season generously with salt. Broil peppers until blackened in spots but flesh is still firm, about 3 minutes. Remove from oven and turn down temperature to 400°. Drizzle ⅓ cup oil over peppers and roast until flesh is soft and silky in texture, 20–25 minutes. Let cool, then remove ribs and seeds; discard. Cut peppers into 1" pieces and place in a large bowl. Add vinegar and toss to combine; taste and season with more salt if needed (makes about 5 cups).
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