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
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.
Nutrition Facts : Calories 169 kcal, Carbohydrate 18 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Sodium 274 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 7 g, ServingSize 1 serving
LOADED ROASTED RED PEPPER HUMMUS
Smooth, full-of-flavor hummus smothered in Mediterranean toppers. Dip away!
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 13
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).
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
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
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 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
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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