Roasted Red Pepper Hummus Food

ROASTED RED PEPPER HUMMUS

Steps:

• Add all the ingredients to your Vitamix and secure the lid. Remove the lid cap and insert the tamper. Turn the blender on high for 30 seconds and use the tamper to push the hummus into the blades. Add more chickpea liquid, if desired, for a smoother consistency.
• Add the hummus to a serving bowl and garnish diced roasted red pepper and white and black sesame seeds.

ROASTED RED PEPPER HUMMUS

Steps:

• Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended. , Transfer to a serving bowl. Serve with vegetables, pita bread or crackers as desired.

EASY ROASTED RED PEPPER HUMMUS

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.

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.

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 RECIPE

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!

ROASTED RED PEPPER HUMMUS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Place the peppers on a parchment paper-lined baking sheet and roast for 20-25 minutes, until peppers are fragrant and the skin has charred.
• Allow peppers to cool before peeling away the charred skin.
• Add roasted peppers, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, and pepper to the bowl of a 2-quart food processor. Blend until smooth.
• While blending, slowly add in the olive oil until hummus is creamy and smooth.
• Garnish with finely chopped bell pepper and a drizzle of olive oil.
• Enjoy!

ROASTED RED PEPPER HUMMUS

Steps:

• Place all ingredients except the roasted red pepper in a food processor.
• Process until beans are fairly well chopped, about 2-3 minutes, scraping sides every minute or so to ensure all the spices get included.
• Coarsely chop the roasted red pepper and add to bean mixture. Process an additional 2-3 minutes depending on how creamy you like it.
• Place in a glass container and cover tightly.
• Refrigerate several hours to allow the flavors to develop.

ROASTED RED PEPPER HUMMUS

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.

LOADED ROASTED RED PEPPER HUMMUS

Steps:

• Add the chickpeas (not the liquid), roasted red peppers, tahini, lemon juice, garlic, and salt to the pitcher of a high-powered blender or food processor fitted with the "S" blade.
• Blend, adding the chickpea liquid about 2 tablespoons at a time to get and keep things moving, until the mixture is silky smooth.
• Taste and add additional salt if desired.
• Scoop into serving bowl and add toppers. Serve with pita wedges and/or fresh veggies (I love this one with sliced cucumbers).

ROASTED RED PEPPER HUMMUS

Steps:

• Preheat the grill to its hottest setting and line a grill pan or baking tray with foil.
• Cut the peppers and chilli in half lengthways and place them, cut side down, on the lined tray.
• Grill the peppers for 10-15 minutes or until the skins are black all over. With a pair of tongs, transfer the hot peppers to a bowl and cover tightly with cling film. The steam will help finish cooking the peppers and loosen their skins. Leave to cool for 10 minutes or so.
• Meanwhile heat the olive oil in a small frying pan. Add the chopped onion and fry over a medium heat for five minutes, or until softened, stirring occasionally. Stir in the ground coriander and ground cumin, then leave to cool for five minutes.
• When the peppers are cool enough to handle, peel off their skins. There may be some little flecks of burnt pepper skin left on, but resist the temptation to rinse the peppers. This all adds to the flavour.
• Scoop the spiced onion mixture into the bowl of a food processor with the pepper flesh and any juices from the bottom of the bowl. Then add the chickpeas, garlic, lemon juice and zest and pomegranate molasses, if using. Blend until the mixture is smooth, stopping to push down any escaping chickpeas with a spatula. You may need to add a couple of spoonfuls of water to thin the hummus to a lighter consistency. Add the salt and freshly ground black pepper, to taste.
• Spoon the dip into a serving dish and serve as a dip for carrot sticks, cucumber or hot flatbreads. Store it in the fridge and eat within three days.