PEPPER SPREAD RECIPES
ROASTED EGGPLANT SPREAD RECIPE | INA GARTEN | FOOD NET…
Provided by Ina Garten
Categories appetizer
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
ROASTED RED PEPPER HUMMUS RECIPE: HOW TO MAKE IT
My son taught me how to make hummus, which is a tasty and healthy alternative to calorie-filled dips. Fresh roasted red bell peppers make it special. —Nancy Watson-Pistole, Shawnee, KS
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 3 cups.
Number Of Ingredients 12
Steps:
- Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended. , Transfer to a serving bowl. Serve with vegetables, pita bread or crackers as desired.
Nutrition Facts : Calories 113 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 339mg sodium, CarbohydrateContent 14g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 4g protein. Diabetic exchanges 1 starch
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