Roasted Red Pepper And Rosemary Hummus Recipes

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ROASTED RED PEPPER HUMMUS RECIPE



Roasted Red Pepper Hummus Recipe image

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

1 red bell pepper, seeded, and cut in 1" strips
1 jalapeno pepper, sliced in half length wise (optional)
2 cups/453 g cooked chickpeas (canned chickpeas are fine, drained and rinsed)
2 to 4 garlic cloves, chopped (start with less garlic if not sure)
5 tbsp/85 g tahini paste
1 to 2 tsp/ 2 to 4 g sumac
1/2 tsp to 1 tsp smoked paprika (adjust to your liking)
1 lemon, juice of
2 tbsp toasted pine nuts, optional.
Extra virgin olive oil (I used Private Reserve)
Salt

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



Roasted Red Pepper Hummus image

Roasted Red Pepper Hummus is such a great appetizer or snack! Grab some dippers and chow down! Fast to make and SO good.

Provided by Kylee Cooks

Categories     Appetizer

Time 10m

Number Of Ingredients 7

30 oz garbanzo beans ((chickpeas))
1/3 cup tahini
2 cloves garlic (minced)
3/4 cup roasted red pepper strips
1/3 cup fresh lemon juice (about 1 lemon)
2 Tbs extra virgin olive oil (plus extra if needed)
1.5 tsp kosher salt

Steps:

  • Open the cans of chickpeas, and reserve the liquid from one of them.
  • Put everything except the olive oil in a food processor and blend.
  • Add as much olive oil and/or reserved bean liquid as needed to make it into a smooth paste.
  • Chill until ready to use, garnish with diced red peppers
  • Serve with baby carrots, celery, pita chips, fresh pita bread etc.
  • Devour.

Nutrition Facts : Calories 180 kcal, Carbohydrate 22 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 418 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

ROASTED RED PEPPER HUMMUS AND CRUDITE



Roasted Red Pepper Hummus and Crudite image

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

1 (14 to 18 ounce) jar roasted red pepper, drained
2 tablespoons lemon juice
1 clove garlic, cracked from skin
1 1/2 cups prepared hummus spread (recommended: Tribe of Two Sheiks 40 Spice Hummus
Chopped parsley leaves, for garnish
1 teaspoon crushed red pepper flakes, for garnish
1 teaspoon coarse salt
20 carrot sticks, available already cut in the supermarket
1/3 pound fresh green beans, trimmed
1 medium zucchini, cut into sticks
1 large red bell pepper, seeded and cut into strips
1/2 pint grape tomatoes

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.

ROASTED RED PEPPER HUMMUS



Roasted Red Pepper Hummus image

Provided by Valerie Bertinelli

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Two 15-ounce cans chickpeas, drained and rinsed
1/2 cup roasted red peppers (jarred in water or oil both work)
3 tablespoons tahini
1 clove garlic, chopped
3 to 4 tablespoons lemon juice
Kosher salt
1/4 cup olive oil
Pita chips, celery and carrot sticks and halved radishes, for serving
Pita chips, celery and carrot sticks and halved radishes, for serving

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.

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