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
SMOKY CHIPOTLE HUMMUS
Don't spend your good money on tiny containers of store-bought hummus! Make your own! This recipe is a fun twist on traditional hummus recipes. The chipotle pepper and cumin lend a bit of heat and smokiness, while the cilantro brightens the flavor. Perfect for entertaining a crowd! Serve with pita chips and fresh vegetables.
Provided by SAVVYHOSTESS
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 20
Number Of Ingredients 13
Steps:
- Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.
Nutrition Facts : Calories 89.6 calories, Carbohydrate 11.9 g, Fat 3.7 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 235.3 mg, Sugar 0.4 g
SMOKY RED PEPPER HUMMUS WITH CHARRED TOMATOES
This smoky red pepper hummus is bursting with flavor from the roasted red pepper and charred tomatoes. The secret to this shortcut hummus is boiling the canned chickpeas, which results in the most silky texture.
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to broil on high and line 2 rimmed baking sheets with aluminum foil.
- Add the chickpeas and baking soda to a small saucepan and add enough water to cover them by 1 inch. Cover the saucepan and bring the mixture to a boil over medium-high heat. When the mixture comes to a boil, turn the heat down and simmer for 20 minutes.
- Meanwhile, cut the top off of the bell pepper, then cut it into quarters and remove the seeds and ribs. Place the bell peppers on one of the prepared baking sheets, skin-side up. Add the tomatoes to the other prepared baking sheet and drizzle with 1 tablespoon of the olive oil and 1/4 teaspoon salt. Broil until the skins of the bell peppers are completely charred and the tomatoes have burst and are slightly charred, 5 to 7 minutes.
- Set the tomatoes aside. Transfer the bell peppers to a glass bowl and cover with plastic wrap. Allow them to sit for 10 minutes. Once they are cool enough to handle, gently peel off the charred skins and discard.
- Once the chickpeas have simmered for 20 minutes, drain them then add them to the bowl of a food processor fitted with the blade attachment. Add the tahini, lemon juice, garlic, smoked paprika, and 1 1/2 teaspoons salt and pulse to blend. Add the roasted red peppers and pulse to blend. Once the mixture is almost smooth, drizzle in the remaining 1/4 cup olive oil with the machine running and blend until smooth.
- Transfer the hummus to a plate and smooth it out to cover the whole surface area. Top with the charred tomatoes and garnish with chopped parsley. Serve with pita chips and crudités.
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