RED PEPPER HUMMUS WITH PITA CHIPS
A healthier choice for a snack, and it's ready for dipping in 10 minutes!
Provided by By Betty Crocker Kitchens
Categories Snack
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- In food processor, place chickpeas, lemon juice, oil and garlic. Cover; process 1 to 2 minutes or until smooth. Add roasted peppers; process 30 to 60 seconds or until peppers are finely chopped. Place in serving bowl; cover and refrigerate until ready to serve.
- Serve with pita chips.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving (2 Tablespoons Hummus), Sodium 50 mg, Sugar 0 g, TransFat 0 g
RED PEPPER-CAULIFLOWER HUMMUS WITH PLANTAIN CHIPS
Here is a take on a classic dip, with cauliflower subbing in for garbanzo beans! Instead of pita chips, use plantain chips. Fewer calories means more bites, right?
Provided by Bibi
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Combine cooked cauliflower rice, roasted red peppers, lemon juice, tahini, garlic, cayenne, cumin, and sea salt in the bowl of a food processor. Pulse until mixture is an even color but still has texture, about 1 minute. Scrape down the sides once or twice during processing.
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil and brush with avocado oil.
- Use a mandoline to carefully slice plantains into chips as thinly as possible. Place chips on the prepared baking sheets in a single layer.
- Lightly brush each chip with avocado oil and sprinkle with cayenne pepper, smoked paprika, and sea salt.
- Bake in the preheated oven on the convection setting until chips are browned and crisp, 10 to 12 minutes. If your oven does not have a convection setting, chips will need to cook longer, so watch carefully to avoid over-browning. Remove from baking sheet and drain on a paper-towel lined plate.
- Serve plantain chips with roasted red pepper-cauliflower hummus.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 19.7 g, Fat 6.8 g, Fiber 3.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 223.6 mg, Sugar 7.3 g
EASY RED PEPPER HUMMUS
Red Pepper Hummus that has been a favorite of all my friends. Easy to make! Serve with chips, pita chips, veggies, or whatever.
Provided by kfordham281
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic powder. Blend until smooth.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 15.1 g, Fat 3.4 g, Fiber 3.2 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 318.1 mg, Sugar 0.8 g
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.
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