RED PEPPER APPETIZER RECIPES

Name: Roasted Red Pepper Hummus
Cook time: 15 min
Total time: 15 min
Yield: 4 to 6 servings
Ingredients: Two 15-ounce cans chickpeas, drained and rinsed; 1/2 cup roasted red peppers (jarred in water or oil both work)u00A0; 3 tablespoons tahiniu00A0; 1 clove garlic, choppedu00A0; 3 to 4 tablespoons lemon juiceu00A0; Kosher saltu00A0; 1/4 cup olive oilu00A0; Pita chips, celery and carrot sticks and halved radishes, for servingu00A0; Pita chips, celery and carrot sticks and halved radishes, for serving

ROASTED RED PEPPER HUMMUS RECIPE | VALERIE BERTINELLI ...

Roasted Red Pepper Hummus Recipe | Valerie Bertinelli ... image

Provided by Valerie Bertinelli

Categories appetizer

Total Time 15 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

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.

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEP…

Midnight Pasta With Garlic, Anchovy, Capers and Red Pep… image

There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Provided by David Tanis

Total Time 20 minutes

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/2 pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

Steps:

Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Nutrition Facts : @context http//schema.org, Calories 627, UnsaturatedFatContent 18 grams, CarbohydrateContent 87 grams, FatContent 23 grams, FiberContent 4 grams, ProteinContent 18 grams, SaturatedFatContent 3 grams, SodiumContent 403 milligrams, SugarContent 3 grams

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