Spicy Roasted Red Pepper Hummus Recipes

ROASTED RED PEPPER HUMMUS

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.

SPICY ROASTED RED PEPPER HUMMUS

Steps:

• Combine the garbanzo beans and tahini in the bowl of a food processor and process for 3-4 minutes or until super smooth. Add the extra virgin olive oil, lemon juice and garlic red bell peppers, chipotle pepper in adobo sauce, pinch of cayenne pepper and a pinch of kosher salt. Process for 1-2 more minutes or until smooth. Be sure to scrape the bottom of the processor and the sides so that all ingredients are well combined.
• Add more kosher salt and cayenne pepper to taste. If the hummus is too thick, add more olive oil 1 teaspoon at a time.

ROASTED RED PEPPER HUMMUS RECIPE

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!

SPICED SWEET ROASTED RED PEPPER HUMMUS

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.

ROASTED RED PEPPER HUMMUS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat or greased parchment paper.
• Slice the tops of the bell peppers and then in half, placing cut sides down . Also place the whole unsliced cherry tomatoes on the baking sheet. Drizzle generously with oil and rub in.
• Bake for 40 minutes until the peppers are soft and the tomatoes are shrivelled and cooked through.
• Remove from oven and allow to cook. In a food processor or a blender, add all the ingredients except the tomatoes and the extra chickpeas on top. Blend until completely smooth.
• Pour/scoop into a serving bowl. Drizzle with more olive oil and top with tomatoes and extra chickpeas. Serve with pita chips and enjoy!

SPICY ROASTED RED PEPPER HUMMUS

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!

SPICED SWEET ROASTED RED PEPPER & FETA HUMMUS

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.