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 CARROT HUMMUS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- On a small rimmed baking sheet, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are both tender and soft, about 15 minutes. Remove from the oven and cool to room temperature.
- Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne and 1/4 teaspoon salt. Puree until smooth and an even pale orange.
- Serve with root vegetable chips for dipping.
ROASTED CARROT HUMMUS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves.
- In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.
ROASTED RED PEPPER HUMMUS
Steps:
- If using dried beans, soak them overnight in the refrigerator.
- Drain, rinse and place in a large saucepan and cover with 2 quarts water. Add the baking soda and bring to a boil. Cook until the beans are firm but tender, about 1 hour. (Garbanzo beans can be tricky and can require as much as 2 hours to cook so keep testing them. You want the beans tender but not mushy).
- Drain and cover with cool water. Agitate the beans to remove as many of the skins as possible. They will separate and float to the surface and can be removed with a small strainer (this will make the texture of your hummus nice and smooth).
- Drain the beans and allow them to cool completely.
- Preheat the oven to 400 degrees F.
- Coat the red pepper with 1 teaspoon of the olive oil and place on a baking sheet. Bake until the outside is charred, 30 to 40 minutes. Alternatively grill the pepper until it is charred and soft.
- Place the pepper in a bowl, cover with plastic wrap and allow the skin to steam off, about 15 minutes or until cool enough to handle.
- Once the pepper has cooled, remove the skin, stem and seeds and coarsely chop.
- Place the roasted red pepper, garlic, tahini, lemon juice, hot sauce, salt, cumin, black pepper, 3 cups of garbanzo beans and the remaining 1 tablespoon of olive oil in a food processor and process until creamy, 5 to 7 minutes.
- To serve, drizzle with olive oil and top with the crumbled feta cheese if using.
ROASTED RED PEPPER HUMMUS IN CUCUMBER CUPS
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the hummus: In a food processor, combine the peppers, tahini, lemon juice, cumin, salt, cayenne pepper if using, beans and garlic. Blend until smooth, scraping down the sides of the bowl if needed. Season with salt if needed. Transfer the hummus to a small bowl.
- Run the tines of a fork down the length of each cucumber several times, turning to make ridges about 1/8-inch deep in the skin all the way around. Cut cucumbers crosswise into 1-inch rounds, for a total of at least 12. Using the smaller end of a melon baller or a round measuring spoon, scoop out the center of each cucumber round to form a hollow. Use a small spoon to fill each cup with hummus, mounding slightly over the top. Tuck a small fresh parsley, cilantro or mint leaf into the side of the filling as a garnish.
- Arrange the cups on a platter and serve.
ROASTED HUMMUS
Here I've taken a recipe for roasted chickpeas, cooled the mixture, added tahini, etc. and finally pureed the mixture. Very important to reserve all the cooking liquid. I think I got the roasted chickpea recipe from the Sugar Solution book...??
Provided by COOKGIRl
Categories Beans
Time 40m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- In a bowl toss the chickpeas, garlic, oil and spices.
- Place the mixture in a single layer on a baking sheet. Bake 25 minutes or until beans are slightly "crisp" and golden. Stir the beans occasionally while baking so that they roast evenly. (If the garlic looks as if it may be roasting too quickly, remove and continue baking the chickpeas).
- Once roasted, set beans aside to cool.
- In a blender combine the chickpeas, peeled roasted garlic, tahini, salt and lemon juice. Add about 1/3 cup of the reserved chickpea liquid. Blend until smooth, adding more cooking liquid if necessary to aid in blending. Stop machine and scrap down the sides with a spatula. Blend again until smooth, adding liquid as needed.
- Adjust seasoning. Transfer to serving bowl, cover tightly and refrigerate.
- When ready to serve, garnish with fresh parsley sprig. Serve the hummus with pita chips, French bread, cut up vegetables, etc.
- Hummus is best prepared at least 1 hour in advance, but ideally 3 hours is better.
Nutrition Facts : Calories 448.3, Fat 16.5, SaturatedFat 2.2, Sodium 733.7, Carbohydrate 63, Fiber 12.8, Sugar 0.7, Protein 15.8
ROASTED RED PEPPER AND ROSEMARY HUMMUS
This recipe has its roots from the Moosewood cookbook (1st generation) but it has been revised and added to so much it barely resembles the original. This recipe receives rants and raves from everyone who tries it, hummus lovers and new initiates alike. Full of flavor, rich in taste and a carefully crafted roller coaster of spices, this is probably one of the best versions of the popular hummus recipe you will ever try!
Provided by Chris Hoekstra
Categories Spreads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Rinse chick peas and place in saucepan with water to cover.
- Bring to boil and simmer for 30-60 minutes to further soften, adding more water when necessary (This step really makes a big difference: Without cooking, you get more of a gritty store bought consistency; WITH cooking, you get a true authentic creamy consistency).
- Drain in strainer and set aside.
- Slice red pepper in half and take out seeds.
- Roast halves under broiler or on grill until skin is blackened (approximately 3-5 minutes).
- Place red pepper, garlic, parsley, onions, and rosemary in food processor and mince very finely.
- Add chick peas, tahini, lemon juice, salt, cumin, olive oil, and tamari or soy sauce to food processor and mix to form a thick paste, blending for about 10 minutes total with all the taste testing and tweaking of taste (To thin consistency if desired, add more lemon juice, olive oil, or lemon juice/water combination).
- Season with cayenne pepper to desired spiciness.
- Transfer to lidded container and store in refrigerator for 12-24 hours to age.
- To serve, spread to ½ inch thickness on plate, drizzle with olive oil, sprinkle with Hungarian paprika and cumin for color and to taste.
- Serve with sliced, toasted pita, sliced baguette, or vegetables.
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
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
ROASTED RED BELL PEPPER HUMMUS
Make and share this Roasted Red Bell Pepper Hummus recipe from Food.com.
Provided by Lavender Lynn
Categories Spreads
Time 1h5m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Place the whole peppers in an oven-proof skillet and set them to cook in a preheated 450°F oven. Turn the peppers every 10 minutes. Roast them for approximately 30 minutes or until the skins have blackened. Place the roast peppers directly from the oven into paper bag and seal it closed.
- Allow the peppers to rest for 10 minutes in the bag, this will loosen their skins. Remove the peppers from the bag and while holding them under cool running water, peel away the black skins and remove the stems and seeds; all that should remain is the flesh of the roast peppers.
- Combine the roast peppers, chickpeas and garlic in a food processor and puree until smooth. Add the tahini, lemon, paprika, chili powder, cumin, salt and cayenne pepper; puree another minute until the mixture is very smooth.
- To serve: place the hummus on a large plate that has been lined with lettuce leaves. Make an indentation in the center of the hummus and pour in the olive oil. Sprinkle the parsley across the hummus and serve with flatbread or pita.
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ROASTED RED PEPPER, CARROT AND HUMMUS SANDWICH
From toasterovenlove.com
4.6/5 (8)Total Time 15 minsCategory Toaster Oven SandwichesCalories 296 per serving
- Slice the baguette in half lengthwise and scoop out bread from bottom half making sure to leave at least a 1/4 inch border of crust and bread. Drizzle both sides with olive oil and toast until lightly crispy.
- Mash the avocado onto the top half of the loaf. Squeeze the lemon wedge over avocado and sprinkle with salt, pepper and red chili pepper flakes.
- Spoon hummus into the bottom half of the loaf, spreading it into an even layer. Squeeze sriracha sauce over hummus and layer with carrots, kale, red peppers and cucumbers. Cover with top of loaf, slice in half and enjoy.
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