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
ROASTED RED PEPPER AND GARLIC HUMMUS
Take your hummus to the next level with this roasted red pepper and garlic hummus. Fresh garlic, fresh lemon juice and roasted red peppers make it awesome!
Provided by Tony Bailey
Categories Side Dish
Number Of Ingredients 7
Steps:
- Pulse the roasted red pepper in your food processor, pour into a small bowl. Reserve about 2 tablespoons worth for finishing
- Put the clove in the food processor and pulse until the pieces stop flying around. Scrape down the sides
- Add the chickpeas, za'atar, lemon juice, tahini and roasted red pepper puree and process for about 30 seconds
- With your food processor still running, slowly drizzle in the oil through the top tube. Add any salt and pepper at this point as well
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.
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
ROASTED GARLIC AND RED PEPPER HUMMUS
Make and share this Roasted Garlic and Red Pepper Hummus recipe from Food.com.
Provided by BETHANY T.
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Roast garlic by slicing the top off a head of garlic, wrap it in foil along with some olive oil and bake until soft. (about 45 min at 350 degrees f) This can be done several days in advance.
- Roughly chop the red peppers, saving about a tablespoon for garnish.
- Squeeze roasted garlic into a blender.
- Add peppers, olive oil, tahini,lemon juice, 1/2 tsp salt and cumin.
- Process until smooth.
- Drain and rinse chick peas, then add to blender.
- Blend until smooth.
- Taste and adjust salt using the full tsp if needed.
- Scrape hummus into a small bowl with a lid.
- Drizzle a little olive oil over the top.
- Chop the reserved red pepper and place on the center of the hummus.
ROASTED RED PEPPER HUMMUS (TAHINI-FREE)
I love hummus - but I hate paying for it at the store because I know how cheap the actual ingredients are, so I started to make it myself! I never have tahini on hand, so I do without. Makes the perfect snack at work along with some carrots, sugar snap peas, and cucumbers! I never measure the spices, so below are approximations. **You can also use dried/cooked chickpeas instead of canned.
Provided by MariaMiller
Categories Spreads
Time 7m
Yield 5 , 5 serving(s)
Number Of Ingredients 8
Steps:
- Drain both cans of chick peas, reserving the liquid from one of the cans.
- Add both cans of beans to food processor along with 1-2 cloves of peeled garlic (no need to chop, the food processor will take care of that!), about half a jar of roasted red peppers in water (also add a bit of the liquid if you'd like to boost the pepper flavor), juice from 1/2 lemon, cumin, chili powder, and some salt.
- Drizzle in olive oil (I usually use do one turn of the food processor, approximately 1 TBSP).
- Blend for about 30 seconds. Add some of the chickpea liquid if needed to get the right consistency.
- Continue to blend until smooth and creamy, scraping the sides and adding more liquid as needed.
- Enjoy with your favorite veggies or pita chips. My favorites are carrots, cucumber slices, sugar snap peas, and red bell peppers!
Nutrition Facts : Calories 239.1, Fat 4.8, SaturatedFat 0.6, Sodium 722.2, Carbohydrate 41, Fiber 8.1, Sugar 0.1, Protein 8.9
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
CREAMY ROASTED GARLIC HUMMUS
This is truly the perfect hummus, in my humble opinion. Roasting the garlic brings out its nutty and sweet flavor and cuts down on the sharpness. It's well worth the time! Try it, I don't think you'll be disappointed.
Provided by Whats Cooking
Categories Spreads
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
- Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
- Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
- Serve at room temperature with crudites, warm pita or crackers.
- Optional: Sprinkle with chopped parsley or paprika before serving.
Nutrition Facts : Calories 91.1, Fat 5.3, SaturatedFat 0.7, Sodium 146.2, Carbohydrate 9.3, Fiber 1.8, Sugar 0.1, Protein 2.2
ROASTED RED PEPPER HUMMUS
Serve this as a dip or as a spread. It is low fat and very healthy. Serve with crackers, small pitas or vegetables. I do not have tahini in mine but feel free to add some or 1 Tablespoon low fat peanut butter.
Provided by Sageca
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Add chick peas to processor and puree.
- Add roasted pepper and remaining ingredients.
- Puree until smooth.
- Refrigerate.
- Serve with cracker,small pitas, vegetables.
Nutrition Facts : Calories 613.5, Fat 28.6, SaturatedFat 11.6, Cholesterol 33.7, Sodium 2555.4, Carbohydrate 75.2, Fiber 14, Sugar 0.7, Protein 17.7
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