PEPPER HUMMUS RECIPES

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IRRESISTIBLE ROASTED RED PEPPER HUMMUS - INSPIRED TASTE



Irresistible Roasted Red Pepper Hummus - Inspired Taste image

When we first figured out how to make our own hummus, we were shocked at how easy (and fast) it is. With just a few simple tricks, you really can make creamy smooth hummus at home. Plus, since it really is so easy, we love adding extra flavor like sweet roasted red peppers. Two things here. First, we use canned chickpeas, which is much, much quicker than using dried. Some swear by soaking and cooking their own dried chickpeas, but we’re just not that organized and love that canned chickpeas means we can enjoy our hummus in 10 minutes. Second, our recipe calls for tahini, a creamy paste made from sesame seeds. You can usually find tahini in larger grocery stores or specialty markets, or you can actually make it at home.

Provided by Adam and Joanne Gallagher

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield Makes 6 Servings or approximately 1 1/2 cups

Number Of Ingredients 10

2 whole red bell peppers (substitute about 3/4 cup chopped jarred roasted red peppers)
1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
1/4 cup (60 ml) fresh lemon juice, about 1 large lemon
1/4 cup (60 ml) tahini, see our homemade tahini recipe
1 small garlic clove, minced
2 tablespoons extra virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Pinch cayenne pepper (optional)
2 to 3 tablespoons (30 to 45 ml) water or aquafaba, see notes
Salt to taste

Steps:

  • Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.
  • Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.
  • Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Or, add peppers to a bowl then cover with plastic wrap and wait 10 to 15 minutes. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces of the peeled roasted pepper pieces to use as a garnish when serving then roughly chop the rest.
  • In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
  • Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
  • Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
  • Add the roasted peppers and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water or aquafaba until you are happy with the consistency.
  • Taste for salt and adjust as needed. Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers. Store homemade hummus in an airtight container and refrigerate up to one week.

Nutrition Facts : ServingSize 1/4 cup, Calories 195, ProteinContent 6 g, CarbohydrateContent 18 g, FiberContent 5 g, SugarContent 4 g, FatContent 12 g, SaturatedFatContent 2 g, CholesterolContent 0 mg

SWEET RED PEPPER HUMMUS RECIPE | INA GARTEN | FOOD NET…



Sweet Red Pepper Hummus Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories     side-dish

Total Time 10 minutes

Cook Time 10 minutes

Yield 3 1/2 cups

Number Of Ingredients 10

1 (29-ounce) can chickpeas, drained (3 cups)
1/2 cup freshly squeezed lemon juice (3 lemons) 
1/2 cup sesame tahini 
2 tablespoons chopped garlic (6 cloves) 
1 1/2 teaspoons Sriracha 
1/2 cup roasted red bell peppers 
Kosher salt and freshly ground black pepper 
Good olive oil 
2 tablespoons toasted pine nuts, for serving 
Toasted pita triangles and fresh vegetables, for serving 

Steps:

  • Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 4 teaspoons salt, and 2 teaspoons pepper in the bowl of a food processor fitted with the steel blade. Process until the mixture is coarsely pureed. Taste for seasonings, and transfer to a serving bowl. Drizzle with olive oil, sprinkle with toasted pine nuts, and serve cold or at room temperature with pita triangles and vegetables.

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ROASTED RED PEPPER HUMMUS RECIPE - BBC FOOD
There are no end of varieties of hummus in the supermarket. This one is loaded with sweet roasted red pepper, making it much lighter. This recipe, if served as eight portions, provides 67kcal, 3g protein, 9g carbohydrate (of which 4g sugars), 1.5g fat (of which 0.2g saturates), 3g fibre and 0.3g salt.
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IRRESISTIBLE ROASTED RED PEPPER HUMMUS - INSPIRED TASTE
When we first figured out how to make our own hummus, we were shocked at how easy (and fast) it is. With just a few simple tricks, you really can make creamy smooth hummus at home. Plus, since it really is so easy, we love adding extra flavor like sweet roasted red peppers. Two things here. First, we use canned chickpeas, which is much, much quicker than using dried. Some swear by soaking and cooking their own dried chickpeas, but we’re just not that organized and love that canned chickpeas means we can enjoy our hummus in 10 minutes. Second, our recipe calls for tahini, a creamy paste made from sesame seeds. You can usually find tahini in larger grocery stores or specialty markets, or you can actually make it at home.
From inspiredtaste.net
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Cuisine Lebanese, Middle Eastern
Calories 195 per serving
  • Taste for salt and adjust as needed. Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers. Store homemade hummus in an airtight container and refrigerate up to one week.
See details


ROASTED RED PEPPER HUMMUS RECIPE - BBC FOOD
There are no end of varieties of hummus in the supermarket. This one is loaded with sweet roasted red pepper, making it much lighter. This recipe, if served as eight portions, provides 67kcal, 3g protein, 9g carbohydrate (of which 4g sugars), 1.5g fat (of which 0.2g saturates), 3g fibre and 0.3g salt.
From bbc.co.uk
Reviews 4.6
Cuisine Turkish and Middle Eastern
Calories 67kcal per serving
  • Spoon the dip into a serving dish and serve as a dip for carrot sticks, cucumber or hot flatbreads. Store it in the fridge and eat within three days.
See details


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IRRESISTIBLE ROASTED RED PEPPER HUMMUS - INSPIRED TASTE
When we first figured out how to make our own hummus, we were shocked at how easy (and fast) it is. With just a few simple tricks, you really can make creamy smooth hummus at home. Plus, since it really is so easy, we love adding extra flavor like sweet roasted red peppers. Two things here. First, we use canned chickpeas, which is much, much quicker than using dried. Some swear by soaking and cooking their own dried chickpeas, but we’re just not that organized and love that canned chickpeas means we can enjoy our hummus in 10 minutes. Second, our recipe calls for tahini, a creamy paste made from sesame seeds. You can usually find tahini in larger grocery stores or specialty markets, or you can actually make it at home.
From inspiredtaste.net
Reviews 5.0
Total Time 35 minutes
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  • Taste for salt and adjust as needed. Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers. Store homemade hummus in an airtight container and refrigerate up to one week.
See details


SWEET RED PEPPER HUMMUS RECIPE | INA GARTEN | FOOD NET…
From foodnetwork.com
Reviews 4.6
Total Time 10 minutes
Category side-dish
  • Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 4 teaspoons salt, and 2 teaspoons pepper in the bowl of a food processor fitted with the steel blade. Process until the mixture is coarsely pureed. Taste for seasonings, and transfer to a serving bowl. Drizzle with olive oil, sprinkle with toasted pine nuts, and serve cold or at room temperature with pita triangles and vegetables.
See details


ROASTED RED PEPPER HUMMUS RECIPE - BBC FOOD
There are no end of varieties of hummus in the supermarket. This one is loaded with sweet roasted red pepper, making it much lighter. This recipe, if served as eight portions, provides 67kcal, 3g protein, 9g carbohydrate (of which 4g sugars), 1.5g fat (of which 0.2g saturates), 3g fibre and 0.3g salt.
From bbc.co.uk
Reviews 4.6
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Calories 67kcal per serving
  • Spoon the dip into a serving dish and serve as a dip for carrot sticks, cucumber or hot flatbreads. Store it in the fridge and eat within three days.
See details


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