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
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 RED PEPPER HUMMUS
Provided by Trisha Yearwood
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set the red pepper over a gas burner on high and rotate with tongs until blackened on all sides, about 5 minutes. Transfer the pepper to a bowl, cover with a dish towel, and set aside to steam for a couple of minutes. Rub the pepper with paper towels to remove the skin¿don't worry if bits of skin remain; they'll lend some charred flavor. Stem and seed the pepper, and then roughly chop. (If using a jarred pepper, simply stem, seed and chop.)
- In a food processor, combine the chickpeas, tahini, basil, garlic, lemon juice and chili powder. Process until combined. With the motor running, drizzle in oil and then slowly add water (about 1/4 cup) until the desired consistency is reached; bear in mind that the hummus will thicken in the refrigerator. Season with salt and pepper, and chill before serving to let the flavors meld.
- Garnish the hummus with a basil sprig, and drizzle with olive oil. Serve with pita chips and crudites.
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
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 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.
SWEET RED PEPPER HUMMUS
Steps:
- Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 4 teaspoons salt, and 2 teaspoons pepper in the bowl of a food processor fitted with the steel blade. Process until the mixture is coarsely pureed. Taste for seasonings, and transfer to a serving bowl. Drizzle with olive oil, sprinkle with toasted pine nuts, and serve cold or at room temperature with pita triangles and vegetables.
SMOKY RED PEPPER HUMMUS WITH CHARRED TOMATOES
This smoky red pepper hummus is bursting with flavor from the roasted red pepper and charred tomatoes. The secret to this shortcut hummus is boiling the canned chickpeas, which results in the most silky texture.
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to broil on high and line 2 rimmed baking sheets with aluminum foil.
- Add the chickpeas and baking soda to a small saucepan and add enough water to cover them by 1 inch. Cover the saucepan and bring the mixture to a boil over medium-high heat. When the mixture comes to a boil, turn the heat down and simmer for 20 minutes.
- Meanwhile, cut the top off of the bell pepper, then cut it into quarters and remove the seeds and ribs. Place the bell peppers on one of the prepared baking sheets, skin-side up. Add the tomatoes to the other prepared baking sheet and drizzle with 1 tablespoon of the olive oil and 1/4 teaspoon salt. Broil until the skins of the bell peppers are completely charred and the tomatoes have burst and are slightly charred, 5 to 7 minutes.
- Set the tomatoes aside. Transfer the bell peppers to a glass bowl and cover with plastic wrap. Allow them to sit for 10 minutes. Once they are cool enough to handle, gently peel off the charred skins and discard.
- Once the chickpeas have simmered for 20 minutes, drain them then add them to the bowl of a food processor fitted with the blade attachment. Add the tahini, lemon juice, garlic, smoked paprika, and 1 1/2 teaspoons salt and pulse to blend. Add the roasted red peppers and pulse to blend. Once the mixture is almost smooth, drizzle in the remaining 1/4 cup olive oil with the machine running and blend until smooth.
- Transfer the hummus to a plate and smooth it out to cover the whole surface area. Top with the charred tomatoes and garnish with chopped parsley. Serve with pita chips and crudités.
ROASTED-PEPPER HUMMUS
From the New American Heart Association Cookbook. You can make this with either water or olive oil. I keep roasted peppers in the freezer which I buy en masse and roast them all, but you can use jarred. You don't have to remove the skins from the chickpeas either, but it does make for a superior hummus consistency. Try it and see. Especially see the pile of skins you WON'T be eating.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Toast sesame seeds in hot dry skillet over medium-high heat, stirring frequently, until seeds turn golden. Put them in the food processor and pulse until you don't hear them anymore.
- To the food processor add the roasted pepper, chickpeas, lime juice, garlic clove, and however much salt, pepper and/or cayenne pepper you like.
- Run the food processor until it is pureed and smooth (albeit thick), then stream in as much water or oil as you like to get it to the consistency you want.
- Refrigerate until needed. You can freeze the unused portion.
- Garnish with additional sesame seeds and cayenne if you like, and serve with warm toasted pita bread, lavash, cut into serving pieces or crackers or crudites.
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