ROASTED RED PEPPER HUMMUS RECIPE 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

ROASTED RED PEPPER HUMMUS RECIPE: HOW TO MAKE IT



Roasted Red Pepper Hummus Recipe: How to Make It image

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

2 large sweet red peppers
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/3 cup lemon juice
3 tablespoons tahini
1 tablespoon olive oil
2 garlic cloves, peeled
1-1/4 teaspoons salt
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Optional: Fresh vegetables, pita bread or assorted crackers

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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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
Reviews 5.0
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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


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
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Appetizers
Cuisine Jewish, Mediterranean
Calories 113 calories per serving
  • 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.
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.
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Reviews 4.5
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