Hummus Stuffed Peppers Food

ROASTED RED PEPPER HUMMUS

Roasted Red Pepper Hummus image

Provided by Valerie Bertinelli

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

Two 15-ounce cans chickpeas, drained and rinsed
1/2 cup roasted red peppers (jarred in water or oil both work)
3 tablespoons tahini
1 clove garlic, chopped
3 to 4 tablespoons lemon juice
Kosher salt
1/4 cup olive oil
Pita chips, celery and carrot sticks and halved radishes, for serving
Pita chips, celery and carrot sticks and halved radishes, for serving

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.

EASY RED PEPPER HUMMUS

Easy Red Pepper Hummus image

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

Ingredients

1 (16 ounce) can garbanzo beans, drained and rinsed
1 tablespoon olive oil
1 medium red bell pepper, cut into 1/2 inch pieces
1 tablespoon tahini
1 fresh lime, juiced
1 ½ tablespoons water
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder

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

GREEK HUMMUS STUFFED MINI PEPPERS

Greek Hummus Stuffed Mini Peppers image

Add a creamy balance to crunchy sweet peppers with Greek Hummus Stuffed Mini Peppers. Add your favorite herbs to this hummus stuffed mini peppers recipe.

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

12 assorted mini sweet peppers (orange, red, yellow)
1/2 cup ATHENOS Original Hummus
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 cup chopped cucumbers
2 tsp. chives

Steps:

Cut tops off peppers. Remove and discard seeds.
Combine remaining ingredients; spoon into peppers.

Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 2 g, Protein 4 g

HUMMUS STUFFED PEPPERS

Hummus Stuffed Peppers image

Sweet mini-peppers are stuffed with creamy hummus for a deliciously simple bite-sized finger food! These are perfect for a healthy appetizer or after school snack.

Provided by Liz Thomson

Categories Appetizer

Time 10m

Number Of Ingredients 3

Ingredients

10 mini bell peppers
1 cup hummus (this za'atar spiced hummus recipe is my favorite!)
1 tablespoon chopped fresh parsley

Steps:

Slice each pepper lengthwise.
Use a spoon to scrape out any seeds.
Fill each pepper with 2-3 teaspoons of hummus.
Sprinkle with chopped parsley or fresh herbs.
Serve immediately or cover with plastic wrap and store in the refrigerator for up to 1 hour.

Nutrition Facts : ServingSize 5 stuffed peppers, Calories 138 calories, Sugar 4.1 g, Sodium 152.5 mg, Fat 5.6 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 18 g, Fiber 4.4 g, Protein 3.9 g, Cholesterol 0 mg

STUFFED PEPPERS WITH WILD RICE AND HUMMUS

Stuffed Peppers with Wild Rice and Hummus image

Hummus adds creaminess and protein to this vegetarian dish. For a mild kick, sub in poblanos for the bell peppers.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

2 cups cooked wild rice
1 cup hummus
1/3 cup chopped toasted walnuts
1/3 cup chopped fresh parsley
Coarse salt and freshly ground black pepper
Red-pepper flakes
2 halved small bell peppers (seeds removed)
1 tablespoon extra-virgin olive oil

Steps:

Heat oven to 400 degrees. In a bowl, mix 2 cups cooked wild rice, 1 cup hummus, 1/3 cup chopped toasted walnuts, and 1/3 cup chopped fresh parsley. Season with coarse salt and red-pepper flakes.
In a baking dish, arrange 2 halved small bell peppers (seeds removed) cut sides up. Drizzle with 1 tablespoon extra-virgin olive oil and season with coarse salt and freshly ground black pepper. Divide rice mixture among peppers.
Cover with parchment-lined foil and bake until tender, about 30 minutes. Uncover and cook until topping is slightly crisp, about 10 minutes more. Garnish with more chopped toasted walnuts and parsley.

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