ROASTED RED PEPPER HUMMUS RECIPE
Roasted red pepper hummus is a delicious twist on the classic, thanks to sweet roasted red peppers, garlic, jalapeno and a hint of sumac and smoked paprika! Grab the tips and notes below and be sure to watch the video!
Provided by The Mediterranean Dish
Categories Appetizer
Time 30m
Number Of Ingredients 11
Steps:
- 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.
- Transfer to a serving bowl. Cover and chill.
- When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted pine nuts. Add a pinch of paprika or sumac for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping! Enjoy!
Nutrition Facts : Calories 362 calories, Sugar 4.2 g, Sodium 576.3 mg, Fat 29.9 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 20.9 g, Fiber 6.2 g, Protein 6.3 g, Cholesterol 0 mg
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
SPICY RED PEPPER AND JALAPENO HUMMUS
Quick and easy humous recipe for those of you who like to keep a healthy dip in the fridge for snacking. Feel free to modify the ingredients to your taste and to adjust the spice levels. I have left out tahini to keep the recipe on the healthy side.
Provided by Lateshow9
Categories Vegetable
Time 20m
Yield 14-16 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, combine red pepper, green pepper, jalapeños, olive oil, garlic, salt, pepper, lemon juice, and hot sauce.
- Blend ingredients until smooth.
- Drain chickpeas.
- Add chickpeas to the food processor and blend until smooth, adding additional olive oil if necessary.
- Transfer to sealed container and chill for several hours.
- Serve with pretzels, carrots, or bagel chips and enjoy.
ROASTED JALAPEñO HUMMUS
Steps:
- Preheat oven to 425 degrees F (218 C).
- Place garlic cloves with skin still on and whole jalapeños on a baking sheet. Drizzle garlic cloves with a small amount of oil of choice (avocado or olive are best) and roast for 15-18 minutes, flipping jalapeños once to ensure even roasting. If the garlic cloves get too roasty-looking, take them out.
- Once done, remove from oven and set garlic aside.
- Wrap jalapeños in foil to steam for a few minutes. Then carefully peel away skin and remove seeds. Be sure to wash your hands afterwards!
- To a blender or food processor, add slightly drained chickpeas, oil, cilantro, avocado, salt, cumin, lime, lemon, roasted jalapeños (start with one and work your way up to desired spice level), tahini and peeled garlic cloves (you should be able to peel away the skin or just squeeze the garlic out).
- Blend until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as desired. (I used two medium jalapeños and it was plenty spicy // amount as original recipe is written // adjust if altering batch size).
- To prepare toasted pumpkin seeds, preheat oven to 350 degrees F (176 C) and toss pumpkin seeds in 1 Tbsp oil + a pinch each salt, pepper and cumin (amounts as original recipe is written // adjust if altering batch size).
- Spread on a baking sheet and roast for 8-12 minutes. Add to top of hummus, along with another drizzle of olive oil (optional) and fresh cilantro.
- Serve hummus with veggies, tortilla chips or pita. Leftovers keep well in the fridge, covered for up to 1 week, though best when fresh.
Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 146 kcal, Carbohydrate 11 g, Protein 4.4 g, Fat 10 g, SaturatedFat 1.7 g, Sodium 345 mg, Fiber 3.4 g, Sugar 0.6 g
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
JALAPENO HUMMUS
A spicy hummus to liven up the appetizer table!
Provided by Andrew
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.
Nutrition Facts : Calories 74.6 calories, Carbohydrate 9.1 g, Fat 3.5 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 191.4 mg, Sugar 0.3 g
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
JALAPENO HUMMUS
Hummus is an easy, tasty and nutritious snack or appetizer. Friends are often surprised at the uncommonly good taste and the jalapeno gives it a little kick. Serve with crackers, raw vegetables, or tortilla chips.-Lisa Armstrong, Murray, Kentucky
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 cups.
Number Of Ingredients 13
Steps:
- Place first 11 ingredients in a food processor; cover and process until well blended. Garnish with paprika. Serve with assorted vegetables.
Nutrition Facts : Calories 153 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 182mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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