ROASTED PEPPER HUMMUS RECIPE RECIPES

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EASY ROASTED RED PEPPER HUMMUS - ALLRECIPES



Easy Roasted Red Pepper Hummus - Allrecipes image

This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.

Provided by MARBALET

Categories     Hummus

Yield 2 cups

Number Of Ingredients 6

2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
⅓ cup tahini
⅓ cup lemon juice
½ cup roasted red peppers
¼ teaspoon dried basil

Steps:

  • In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Nutrition Facts : Calories 445.3 calories, CarbohydrateContent 44.1 g, FatContent 26.9 g, FiberContent 10.8 g, ProteinContent 15.9 g, SaturatedFatContent 3.7 g, SodiumContent 908.5 mg, SugarContent 1 g

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

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