EASY RED PEPPER HUMMUS
Red Pepper Hummus that has been a favorite of all my friends. Easy to make! Serve with chips, pita chips, veggies, or whatever.
Provided by kfordham281
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic powder. Blend until smooth.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 15.1 g, Fat 3.4 g, Fiber 3.2 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 318.1 mg, Sugar 0.8 g
SKINNY BELL PEPPER HUMMUS
This is my lower-fat take on hummus. The bell pepper taste is subtle, but keeps the hummus from being bland without tahini. I like it pretty garlicky, use one clove if you prefer a milder flavor.
Provided by Natalia - St Louis
Categories Spreads
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Chop garlic in food processor.
- Add chick peas, peppers and olive oil, process until peppers are fully incorporated.
- Add salt and cumin, process until smooth.
Nutrition Facts : Calories 172.3, Fat 4.8, SaturatedFat 0.6, Sodium 921.6, Carbohydrate 27.3, Fiber 5.3, Sugar 0.7, Protein 5.9
ROASTED RED BELL PEPPER HUMMUS
Make and share this Roasted Red Bell Pepper Hummus recipe from Food.com.
Provided by Lavender Lynn
Categories Spreads
Time 1h5m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Place the whole peppers in an oven-proof skillet and set them to cook in a preheated 450°F oven. Turn the peppers every 10 minutes. Roast them for approximately 30 minutes or until the skins have blackened. Place the roast peppers directly from the oven into paper bag and seal it closed.
- Allow the peppers to rest for 10 minutes in the bag, this will loosen their skins. Remove the peppers from the bag and while holding them under cool running water, peel away the black skins and remove the stems and seeds; all that should remain is the flesh of the roast peppers.
- Combine the roast peppers, chickpeas and garlic in a food processor and puree until smooth. Add the tahini, lemon, paprika, chili powder, cumin, salt and cayenne pepper; puree another minute until the mixture is very smooth.
- To serve: place the hummus on a large plate that has been lined with lettuce leaves. Make an indentation in the center of the hummus and pour in the olive oil. Sprinkle the parsley across the hummus and serve with flatbread or pita.
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SKINNY ROASTED RED PEPPER HUMMUS - KIM'S CRAVINGS
From kimscravings.com
5/5 (1)Total Time 25 minsCategory AppetizerCalories 136 per serving
- Line a baking sheet with foil, core and seed peppers then slice into quarters. Align peppers on baking sheet and set oven rack about mid-level. Broil peppers on high for 10-15 minutes and until nicely charred. Remove from oven and let them rest for 10 minutes. Chop 1/2 of one of the peppers (2 quarters) into small pieces for topping, set aside.
- Place remaining peppers, chickpeas, lemon juice, garlic, olive oil, water, salt, cumin and paprika into the bowl of a food processor or high-speed blender and blend or puree until very smooth. If you want a thinner hummus, add another tablespoon or two of water. Taste and add additional salt and/or other seasonings as needed.
- Transfer to a serving bowl, top with chopped red pepper, parsley, paprika and olive oil, if desired. Hummus stores well in the fridge for one week.
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- Heat broiler. Place peppers, cut side down, on a rimmed baking sheet, drizzle with 2 Tbsp. oil, and season generously with salt. Broil peppers until blackened in spots but flesh is still firm, about 3 minutes. Remove from oven and turn down temperature to 400°. Drizzle ⅓ cup oil over peppers and roast until flesh is soft and silky in texture, 20–25 minutes. Let cool, then remove ribs and seeds; discard. Cut peppers into 1" pieces and place in a large bowl. Add vinegar and toss to combine; taste and season with more salt if needed (makes about 5 cups).
- Spread hummus on a plate and top with about 1 cup roasted bell peppers (reserve remaining peppers for another use). Top with cooked chickpeas, drizzle with remaining 3 Tbsp. oil, and top with parsley. Sprinkle with Urfa pepper.
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