Red Pepper Hummus Recipes Chickpeas

Skinny Roasted Red Pepper Hummus Kim's Cravings

WebJun 21, 2016 · Instructions. Line a baking sheet with foil, core and seed peppers then slice into quarters. Align peppers on baking sheet and set …

Rating: 5/5(1)
1. 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.
2. 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.
3. 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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Light Hummus (LowFat, LowCalorie Hummus Recipe)

WebMay 4, 2020 · Cooking chickpeas is not a big deal; it just requires a bit of organization and time. Remember to soak the chickpeas the day …

Rating: 4.8/5(48)
1. Drain the chickpeas, but keep about 1 cup cooking water or the water from the can.
2. Place the drained chickpeas in the food processor. Add the grated garlic cloves, olive oil, lemon juice, tahini, salt, cumin, coriander, and paprika and process until really smooth, scraping the walls of the food processor a few times in between.
3. Add some cooking water (or water from the chickpea can) little by little to obtain the desired consistency. You don't have to add it all, just stop when you think the consistency is right, it should have more or less the consistency of mashed potatoes.
4. Adjust the taste with more lemon juice or salt. Transfer to a bowl, and sprinkle with nigella seeds.

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Roasted Red Pepper Hummus Recipe The …

WebMay 24, 2019 · Remove from oven and let cool. Drain from oil. In the large bowl of a food processor fitted with a blade, add the roasted bell …

Rating: 4.9/5(43)
1. Preheat oven to 450 degrees F (skip this part if using jarred roasted red peppers and jalapeno. see note below)
2. Place the red bell pepper strips and jalapeno in a small baking dish or cast iron pan. Drizzle generously with olive oil. Bake in heated oven for 15 to 20 minutes or until tender and well-charred (check part-way and turn peppers over as needed.) Remove from oven and let cool. Drain from oil.
3. In the large bowl of a food processor fitted with a blade, add the roasted bell peppers and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice (do not add pine nuts yet.) Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning,if needed. Run the processor again to combine.
4. Transfer to a serving bowl. Cover and chill.

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