Best Roasted Red Pepper Hummus Food

ROASTED RED PEPPER HUMMUS

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.

EASY ROASTED RED PEPPER HUMMUS

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.

ROASTED RED BELL PEPPER HUMMUS

Steps:

• Mix all ingredients, except olive oil and pita bread, in food processor until pureed, then slowly add in olive oil.
• Let set up for 1 hour prior to serving.
• Serve with toasted pita bread.

ROASTED RED PEPPER HUMMUS

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.

ROASTED RED PEPPER HUMMUS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Place the peppers on a parchment paper-lined baking sheet and roast for 20-25 minutes, until peppers are fragrant and the skin has charred.
• Allow peppers to cool before peeling away the charred skin.
• Add roasted peppers, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, and pepper to the bowl of a 2-quart food processor. Blend until smooth.
• While blending, slowly add in the olive oil until hummus is creamy and smooth.
• Garnish with finely chopped bell pepper and a drizzle of olive oil.
• Enjoy!

ROASTED RED PEPPER AND ROSEMARY HUMMUS

Steps:

• Rinse chick peas and place in saucepan with water to cover.
• Bring to boil and simmer for 30-60 minutes to further soften, adding more water when necessary (This step really makes a big difference: Without cooking, you get more of a gritty store bought consistency; WITH cooking, you get a true authentic creamy consistency).
• Drain in strainer and set aside.
• Slice red pepper in half and take out seeds.
• Roast halves under broiler or on grill until skin is blackened (approximately 3-5 minutes).
• Place red pepper, garlic, parsley, onions, and rosemary in food processor and mince very finely.
• Add chick peas, tahini, lemon juice, salt, cumin, olive oil, and tamari or soy sauce to food processor and mix to form a thick paste, blending for about 10 minutes total with all the taste testing and tweaking of taste (To thin consistency if desired, add more lemon juice, olive oil, or lemon juice/water combination).
• Season with cayenne pepper to desired spiciness.
• Transfer to lidded container and store in refrigerator for 12-24 hours to age.
• To serve, spread to ½ inch thickness on plate, drizzle with olive oil, sprinkle with Hungarian paprika and cumin for color and to taste.
• Serve with sliced, toasted pita, sliced baguette, or vegetables.

EASY RED PEPPER HUMMUS

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.

ROASTED GARLIC AND RED PEPPER HUMMUS

Steps:

• Roast garlic by slicing the top off a head of garlic, wrap it in foil along with some olive oil and bake until soft. (about 45 min at 350 degrees f) This can be done several days in advance.
• Roughly chop the red peppers, saving about a tablespoon for garnish.
• Squeeze roasted garlic into a blender.
• Add peppers, olive oil, tahini,lemon juice, 1/2 tsp salt and cumin.
• Process until smooth.
• Drain and rinse chick peas, then add to blender.
• Blend until smooth.
• Taste and adjust salt using the full tsp if needed.
• Scrape hummus into a small bowl with a lid.
• Drizzle a little olive oil over the top.
• Chop the reserved red pepper and place on the center of the hummus.