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 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
My son taught me how to make hummus, which is a tasty and healthy alternative to calorie-filled dips. Fresh roasted red bell peppers make it special. -Nancy Watson-Pistole, Shawnee, KS
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 cups.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic exchanges
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!
SPICY ROASTED RED PEPPER AND FETA HUMMUS
I have always found hummus way too bland until I tried this! Serve with chips, pita chips or cut vegetables.
Provided by Valerie
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Place the garbanzo beans, feta cheese, drained red peppers, lemon juice, parsley, cayenne pepper, and salt in the bowl of a food processor; blend until smooth.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 9.9 g, Cholesterol 14 mg, Fat 3.9 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 2.4 g, Sodium 404.9 mg, Sugar 1.2 g
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.
ROASTED RED PEPPER HUMMUS WITH HOMEMADE PITA CHIPS
Steps:
- In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 2 tablespoons of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Drizzle with the remaining olive oil and sprinkle the top with the parsley, and paprika. Serve at room temperature, with pita chips for dipping.
- Preheat the oven to 300 degrees F.
- Combine the olive oil, garlic, and Essence in a small bowl and whisk to mix. Brush the mixture evenly over the rough (inside portion) of each pita bread half. Stack the pita breads and cut into quarters. Arrange the pita pieces evenly on a baking sheet and bake until golden brown and crispy, about 20 minutes. Remove from the oven and let cool before serving.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
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 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 WITH PINE NUTS
I tend to make most things with less olive oil than the original recipe calls for, and this hummus is no exception. My hummus is a bit thicker than the hummus you might find in a Mediterranean restaurant, but I've found that the addition of a freshly roasted red bell pepper and as much of the "juice" as you can preserve from the roasting process goes a long way in recreating some of the creaminess of a hummus dripping with olive oil, and with far fewer calories.
Provided by Lizzymommy
Categories Lunch/Snacks
Time 10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Note: *I use anywhere from 12-15 cloves, but your mileage may vary. It's also good to keep in mind that raw garlic takes a while to fully flavor a dish, so be careful of relying too much on that first taste. You just might end up adding more garlic when you don't actually need it (ha, as if there was such a thing!). When I make my hummus and serve it on the same day, I usually back off on the fresh garlic and increase the garlic powder, which gives more of an immediate flavor.
- If you're roasting your own peppers, throw them in the broiler now. Broil peppers until they're burnt to a crisp. Use tongs to place pepper in sealed plastic container and steam for 5-10 minutes (the longer you wait, the easier it will be to get that skin off). Carefully peel away blackened skin, then remove stem and seeds while preserving as much of the liquid inside the pepper as you can.
- Toast pine nuts in a hot, dry saucepan. These two things (broiling peppers and toasting pine nuts) can both be done while you're combining the rest of the ingredients, but be sure to keep an eye on the pine nuts, as they go from raw to perfectly toasted to burnt to a crisp in a matter of seconds.
- Combine garbanzo beans, tahini, lemon juice, garlic, salt, cumin, coriander, paprika, garlic powder, crushed red pepper, and cayenne in food processor and blend until smooth.
- Add roasted, peeled peppers** and as much of their liquid as you managed to save to food processor and blend into garbanzo bean mixture.
- Slowly drizzle olive oil into mixture until you get the consistency you're looking for.
- Taste the hummus. At this point, it usually needs another squirt of lemon juice and a half pinch of salt to really solidify the flavor.
- Garnish with paprika and toasted pine nuts and serve with vegetables, crackers, baguette slices, or pita
- (serving size is approximately 1/3 c).
EASY ROASTED RED PEPPER HUMMUS
"I didn't like hummus until I discovered this recipe," writes Heidi Pronk of Hudsonville, Michigan. "The fresh lemon and garlic create a wonderful burst of flavor."
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 cups.
Number Of Ingredients 12
Steps:
- In a food processor, combine the first eight ingredients. Cover and process until blended. Add beans and red peppers; cover and process until smooth. , Transfer to a small bowl; stir in sesame seeds. Serve with pita wedges.
Nutrition Facts : Calories 107 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 280mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED RED PEPPER HUMMUS RECIPE BY TASTY
Here's what you need: bell peppers, chickpeas, garlic, tahini sauce, lemon juice, smoked paprika, salt, black pepper, extra virgin olive oil
Provided by Jordan Kenna
Categories Snacks
Yield 8 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 144 calories, Carbohydrate 17 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
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
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
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.
EASY ROASTED RED PEPPER HUMMUS RECIPE BY TASTY
Here's what you need: garbanzo beans, salt, ground cumin, garlic, roasted red pepper, lemon juice, extra virgin olive oil
Provided by Joey Firoben
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
- Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, garlic, and roasted red peppers. Turn the processor on to break up the mixture.
- With the food processor running, pour in the lemon juice and olive oil, and let the processor run until the mixture is smooth.
- Serve with your choice of dipping chips or veggies.
- Enjoy!
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 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.
ROASTED RED PEPPER HUMMUS WITH A TWIST FROM NIDAL
As a spread, dip, or garlicky pita filling, roasted red pepper hummus is both delicious and satisfying. Best of all, it's whipped up in seconds in a blender or food processor. Garnish with parsley and chopped roasted red peppers. You can add water to thin the hummus, if desired.
Provided by bekagreen
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- Blend garbanzo beans, tahini, red peppers, 1/2 of the lemon juice, vinegar, garlic, and salt together in a blender or food processor until hummus is smooth, adding more lemon juice as necessary to reach desired consistency.
- Pour hummus into a serving bowl; drizzle with olive oil and a pinch of paprika.
Nutrition Facts : Calories 83.1 calories, Carbohydrate 9.1 g, Fat 4.4 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 190.8 mg, Sugar 0.1 g
ROASTED RED PEPPER HUMMUS AND CRUDITE
Many brands of prepared hummus offer a roasted red pepper variety but taking 5 minutes to dress up a plain or a forty spice hummus will result in a much richer dip, bright in color with the added amount of red peppers you are using and bright in flavor with a little extra lemon juice and garlic.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Coarsely chop peppers and place them in a food processor with lemon juice and a clove of garlic. Pulse grind the peppers to get them going, then scrape in the prepared hummus and process until dip is smooth and evenly red in color. Transfer dip to a bowl and garnish with parsley and crushed pepper flakes. Serve with vegetables.
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