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.
FIERY FIVE-PEPPER HUMMUS
Wake up your taste buds with this twist on traditional hummus. Five different peppers combined with spices are the perfect complement to pita chips or baked whole wheat crackers. You may seed the peppers if you prefer a little less heat.
Provided by Allrecipes Member
Categories Hummus
Time 30m
Yield 48
Number Of Ingredients 12
Steps:
- Combine half the garbanzo beans with half the red bell pepper, Cubanelle pepper, banana peppers, jalapeno peppers, and serrano peppers in a blender or bowl of a food processor. Add red pepper flakes, cayenne pepper, garlic, olive oil, sesame seeds, and cumin. Blend until well mixed.
- Stir remaining garbanzo beans and peppers into the blender or food processor. Pour in 1 tablespoon reserved garbanzo bean liquid, or amount required to thin mixture to desired consistency, and blend until smooth.
Nutrition Facts : Calories 20.8 calories, Carbohydrate 3.3 g, Fat 0.7 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 28.5 mg, Sugar 0.3 g
FIERY FIVE-PEPPER HUMMUS
Wake up your taste buds with this twist on traditional hummus. Five different peppers combined with spices are the perfect complement to pita chips or baked whole wheat crackers. You may seed the peppers if you prefer a little less heat.
Provided by Allrecipes Member
Categories Hummus
Time 30m
Yield 48
Number Of Ingredients 12
Steps:
- Combine half the garbanzo beans with half the red bell pepper, Cubanelle pepper, banana peppers, jalapeno peppers, and serrano peppers in a blender or bowl of a food processor. Add red pepper flakes, cayenne pepper, garlic, olive oil, sesame seeds, and cumin. Blend until well mixed.
- Stir remaining garbanzo beans and peppers into the blender or food processor. Pour in 1 tablespoon reserved garbanzo bean liquid, or amount required to thin mixture to desired consistency, and blend until smooth.
Nutrition Facts : Calories 20.8 calories, Carbohydrate 3.3 g, Fat 0.7 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 28.5 mg, Sugar 0.3 g
ROASTED-PEPPER HUMMUS
From the New American Heart Association Cookbook. You can make this with either water or olive oil. I keep roasted peppers in the freezer which I buy en masse and roast them all, but you can use jarred. You don't have to remove the skins from the chickpeas either, but it does make for a superior hummus consistency. Try it and see. Especially see the pile of skins you WON'T be eating.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Toast sesame seeds in hot dry skillet over medium-high heat, stirring frequently, until seeds turn golden. Put them in the food processor and pulse until you don't hear them anymore.
- To the food processor add the roasted pepper, chickpeas, lime juice, garlic clove, and however much salt, pepper and/or cayenne pepper you like.
- Run the food processor until it is pureed and smooth (albeit thick), then stream in as much water or oil as you like to get it to the consistency you want.
- Refrigerate until needed. You can freeze the unused portion.
- Garnish with additional sesame seeds and cayenne if you like, and serve with warm toasted pita bread, lavash, cut into serving pieces or crackers or crudites.
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