SPICY ROASTED RED PEPPER HUMMUS
Provided by Heidi
Number Of Ingredients 9
Steps:
- Combine the garbanzo beans and tahini in the bowl of a food processor and process for 3-4 minutes or until super smooth. Add the extra virgin olive oil, lemon juice and garlic red bell peppers, chipotle pepper in adobo sauce, pinch of cayenne pepper and a pinch of kosher salt. Process for 1-2 more minutes or until smooth. Be sure to scrape the bottom of the processor and the sides so that all ingredients are well combined.
- Add more kosher salt and cayenne pepper to taste. If the hummus is too thick, add more olive oil 1 teaspoon at a time.
ROASTED RED BELL PEPPER HUMMUS
Provided by Guy Fieri
Categories appetizer
Time 1h25m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Mix all ingredients, except olive oil and pita bread, in food processor until pureed, then slowly add in olive oil.
- Let set up for 1 hour prior to serving.
- Serve with toasted pita bread.
Nutrition Facts : Calories 143 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 275 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 3 grams, Sugar 1 grams
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.
SPICY ROASTED RED PEPPER HUMMUS
This delicious spicy hummus recipe makes 3 times the amount of one 10oz container you buy from the grocery store...for a third of the price!
Provided by SarahKaye
Categories Beans
Time 40m
Yield 30 ounces, 30 serving(s)
Number Of Ingredients 14
Steps:
- Roast Red Pepper (I broil mine in the oven for about 20 minutes) and then seal in a large gallon sized zipper bag for an additional 15 minutes. Remove skin & seeds.
- Meanwhile, in a small bowl, mix together black pepper, cayenne pepper, cumin, oregano and red pepper flakes.
- Blend garbanzo beans, olive oil, tahini, jalapenos, garlic and all liquids in a food processor or high powered blender.
- Add remaining ingredients, including the roasted red pepper and bowl of dry seasonings.
- Blend until smooth and desired consistency.
- Cover and refrigerate overnight to allow the flavors to meld.
- Stir well before serving.
- Serve with sliced red bell peppers, cauliflower, cucumbers, crackers and/or pita chips! Enjoy!
RED PEPPER HUMMUS
Use up those storecupboard ingredients and impress your friends at the same time with this delicious hummus dip
Provided by Sara Buenfeld
Categories Side dish, Snack
Time 10m
Number Of Ingredients 7
Steps:
- Rinse and drain the chickpeas, then tip them into a food processor. Peel the garlic and crush in with the chickpeas, along with plenty of salt and pepper. Whizz briefly.
- Remove any stray seeds from the peppers, then add them to the processor with the lemon juice, olive oil and chilli. Blitz again until really smooth. Taste and add extra seasoning and chilli for more of a kick, if you like.
- Spoon into a bowl, drizzle with olive oil and serve with celery sticks, radishes and a stack of breadsticks for dipping.
Nutrition Facts : Calories 407 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 2.23 milligram of sodium
SPICED SWEET ROASTED RED PEPPER & FETA HUMMUS
Middle Eastern style spread for Pita bread. This recipe is very tasty and easy to make. This is a very popular dish in this region. The base is usually Chickpeas and Tahini, but the flavor added to the base vary widely from one chef to the next. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.
Provided by Steve P.
Categories Spreads
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In an electric blender or food processor, puree the chickpeas, red peppers, Feta, lemon juice, tahini, garlic, cumin, cayenne, and salt.
- Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy.
- Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
- Transfer to a serving bowl and refrigerate for at least 1 hour.
- (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving.
SPICY THREE PEPPER HUMMUS
My family loves a popular brand of 3 pepper hummus. Unfortunately, they love it so much that a container is demolished in one sitting! This recipe makes 3 times the amount in the sore bought containers for about the same price as one 8 ounce tub.
Provided by FLCRACKER
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 8h15m
Yield 24
Number Of Ingredients 11
Steps:
- In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano.
- Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!
Nutrition Facts : Calories 65.1 calories, Carbohydrate 9.4 g, Fat 2.3 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 122.5 mg, Sugar 0.1 g
SPICED SWEET ROASTED RED PEPPER HUMMUS
Serve with pita bread-you can cut pita bread into wedges and toast it for a different taste sensation. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.
Provided by MARBALET
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
- Sprinkle the hummus with the chopped parsley before serving.
Nutrition Facts : Calories 64.2 calories, Carbohydrate 9.6 g, Fat 2.2 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 370.3 mg, Sugar 0.2 g
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- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips.
- Combine bell peppers, chile paste, paprika, and ground red pepper in a food processor; pulse until smooth. Transfer pepper mixture to a serving bowl; stir in Traditional Hummus.
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