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.
SPICY ROASTED RED PEPPER HUMMUS
This delicious spicy hummus recipe makes 3 times the amount of one 10oz container you buy from the grocery store...for a third of the price!
Provided by SarahKaye
Categories Beans
Time 40m
Yield 30 ounces, 30 serving(s)
Number Of Ingredients 14
Steps:
- Roast Red Pepper (I broil mine in the oven for about 20 minutes) and then seal in a large gallon sized zipper bag for an additional 15 minutes. Remove skin & seeds.
- Meanwhile, in a small bowl, mix together black pepper, cayenne pepper, cumin, oregano and red pepper flakes.
- Blend garbanzo beans, olive oil, tahini, jalapenos, garlic and all liquids in a food processor or high powered blender.
- Add remaining ingredients, including the roasted red pepper and bowl of dry seasonings.
- Blend until smooth and desired consistency.
- Cover and refrigerate overnight to allow the flavors to meld.
- Stir well before serving.
- Serve with sliced red bell peppers, cauliflower, cucumbers, crackers and/or pita chips! Enjoy!
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
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