Red Pepper Hummus With Pita Chips Food

RED PEPPER HUMMUS WITH PITA CHIPS

Steps:

• In food processor, place chickpeas, lemon juice, oil and garlic. Cover; process 1 to 2 minutes or until smooth. Add roasted peppers; process 30 to 60 seconds or until peppers are finely chopped. Place in serving bowl; cover and refrigerate until ready to serve.
• Serve with pita chips.

RED PEPPER-CAULIFLOWER HUMMUS WITH PLANTAIN CHIPS

Steps:

• Combine cooked cauliflower rice, roasted red peppers, lemon juice, tahini, garlic, cayenne, cumin, and sea salt in the bowl of a food processor. Pulse until mixture is an even color but still has texture, about 1 minute. Scrape down the sides once or twice during processing.
• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil and brush with avocado oil.
• Use a mandoline to carefully slice plantains into chips as thinly as possible. Place chips on the prepared baking sheets in a single layer.
• Lightly brush each chip with avocado oil and sprinkle with cayenne pepper, smoked paprika, and sea salt.
• Bake in the preheated oven on the convection setting until chips are browned and crisp, 10 to 12 minutes. If your oven does not have a convection setting, chips will need to cook longer, so watch carefully to avoid over-browning. Remove from baking sheet and drain on a paper-towel lined plate.
• Serve plantain chips with roasted red pepper-cauliflower hummus.

CLASSIC HUMMUS WITH SPICED 'N BAKED PITA CHIPS

Steps:

• In the bowl of a food processor, add the chickpeas, tahini, oil, lemon juice, garlic, cumin, salt, and pepper. Process until smooth and creamy, adding some water to make it the consistency of dip. Taste and adjust the seasoning with more lemon, cumin, salt, and pepper. Scoop the hummus into a bowl. (May be covered and refrigerated at this point for up to 3 days.)
• When ready to serve, garnish with cumin, paprika, and a drizzle of olive oil. Serve with Spiced 'n Baked Pita Chips or crudite.
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Cut the pitas into quarters and spread them onto the baking sheet.
• In a small bowl, whisk together the olive oil, zatar, and sea salt, to taste. Drizzle this mixture over the pita pieces and toss them together with your hands to coat them evenly. Bake them until golden brown and crisp, about 8 to 10 minutes. Remove them from the oven and let cool.

ROASTED RED PEPPER HUMMUS

Steps:

• Add chick peas to processor and puree.
• Add roasted pepper and remaining ingredients.
• Puree until smooth.
• Refrigerate.
• Serve with cracker,small pitas, vegetables.

EASY RED PEPPER HUMMUS

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.

JALAPENO & ROASTED RED PEPPER HUMMUS

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.

LEMONY HUMMUS WITH SPICY WHOLE-WHEAT PITA CHIPS

Steps:

• Preheat oven to 350°.
• To prepare hummus, combine first 8 ingredients in a food processor; or use your immersion blender and process until smooth.
• To prepare chips, combine 2 teaspoons cumin and next 3 ingredients (through red pepper).
• Cut each pita half into 4 wedges.
• Arrange pita wedges on a baking sheet.
• Lightly coat pita with cooking spray. Sprinkle cumin mixture evenly over pita.
• Bake at 350° for 10 minutes or until crisp.
• Serve with hummus and enjoy!