Spicy roasted red pepper houmous recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Side dish
- Vegetable side dishes
- Roasted vegetables
- Roast peppers
An extra tasty but low fat houmous, blended with roasted red peppers and cayenne pepper for a kick! Adjust the heat to taste, starting with less than called for and adding more as desired. You can also use chilli powder instead of cayenne.
669 people made this
- 1 (400g) tin chickpeas, drained
- 110g (4 oz) roasted red peppers from a jar
- 3 tablespoons lemon juice
- 1 1/2 tablespoons tahini
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 small handful chopped fresh parsley
MethodPrep:10min ›Ready in:10min
- In an electric blender or food processor, purée the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
- Transfer to a serving bowl and refrigerate for at least 1 hour. (The houmous can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving. Drizzle with olive oil if desired.
Reviews & ratingsAverage global rating:(721)
Reviews in English (527)
Used different ingredients.Used red jalapenos from a jar as they were slightly cheaper :D - 100g gave a nice colour and a nice kick - not too hot but very tasty.-20 Aug 2010
Used different ingredients.i didn't add cumin cause i didn't have it and i used chilli powder insted of cayene-28 Jan 2009
This was okay, but a bit greasy for me.-08 Nov 2011
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 cup mixed frozen veggies, (I used a mix of corn, carrots and peas)
- 1 Jalapeno, chopped - you can carefully remove the seeds inside and only use the green outer layer if you would like a milder filling)
- 1 tsp smoked paprika
- 1/2 cup canned black beans
- salt and pepper to taste
- 2 cups cheddar and mozzarella
- 4 flour tortilla
- 1/2 cup Roasted Red Pepper Dip
- 2 tbsp oil, I used evoo
- cilantro for garnishing with
- Add the oil to a pan along with the chopped onion. Saute for about 10 minutes, stirring often.
- Then add in the garlic, frozen veggies, canned black beans, paprika, jalapeno, and saute about another 5 minutes, stirring ever so often. When time is up, add in salt and pepper according to your taste - I only added in a couple of dashes of each. Spoon veggie mix into a bowl and set aside.
- Using the same pan, spray or coat lightly with a little oil and add a tortilla into it.
- Add a handful of cheese onto tortilla. On top of that, spoon about half the veggie mix. Top that with another handful or two of cheese (so cheese covers the veggies), place another tortilla on top, spray tortilla on top (or coat with oil on a paper towel) and let cook over medium heat for a couple of minutes or until cheese begins to melt (will depend on how high or low your flame/stove is).
- Carefully flip tortilla. My daughter uses another plate to help her with this part - she uses a spatula and places the quesadilla onto a plate, the places the hot pan upside down over the plate and flips it so no filling goes astray.
- When top tortilla is crisped as well (another 2-3 minutes), cut quesadilla into four and wrap with foil to keep warm while other quesadilla is being made.
- Serve quesadillas with Roasted Red Pepper Dip and your favorite Coca-Cola® beverage!
Homemade Roasted Red Pepper Hummus Recipe — It’s So Much Better Than Store-Bought
You asked for more hummus recipes. So here we go. Adding roasted bell peppers to hummus is one of our favorite ways to spice hummus up.
If you’ve seen our original hummus recipe then you know that making the best hummus at home is easy. This red pepper hummus recipe is simple, too. In fact, all we’ve done is add two roasted red peppers to our original hummus recipe.
If you haven’t seen our original recipe, here’s our best hummus tip: To make the smoothest hummus rivaling the tubs you buy at the store, it isn’t about what you add to your food processor, it’s the order in which you add ingredients to your food processor.
Seriously, it’s that easy. Tahini and lemon juice go in first. Then, before you add anything else, turn on the food processor and let it run for a minute or so. This step helps to cream or whip the tahini and lemon juice ensuring the creamiest homemade hummus. You can find tahini at the store, but for the best red pepper hummus, make your own tahini using our easy tahini recipe.
By the way, this recipe uses canned chickpeas, but you can just as easily use your own home cooked chickpeas. Click over to our tutorial showing you how to cook dried chickpeas to see how we do it.
Now that you know the secret to the best hummus, let’s talk about how to roast red peppers.
How to Roast Peppers
Most stores nowadays sell jars of roasted bell peppers, so if you don’t feel like roasting your own, feel free to use the jarred peppers. If you do wish to roast your own peppers, to make things simple, we like to remove the core then cut the peppers into a few flat pieces.
This way, we can place them, skin-side up, onto a baking sheet, slide them under the broiler and broil until the pepper skin has charred.
See the photo below — See how charred the skin is?
It only takes 10 minutes to roast the peppers. After that, we add the peppers to a resealable plastic bag or a bowl covered with plastic wrap and set the peppers aside. They steam a little, which helps the skin pull away from the pepper — making it extra easy to peel.
Serve this with your very own homemade flatbread! With a few simple ingredients and about 1 hour of hands-off proofing time, you can make soft and fluffy flatbread from scratch.
What do you think? Are you ready to skip the store-bought tub and make your own roasted red pepper hummus recipe at home?
You May Also Like
- Since you’ve got tahini on hand, give our Dreamy Tahini Sauce a try. It’s really tasty and goes on just about anything!
- If you are like us and love chickpeas, try this Fresh Chickpea Salad with Lemon and Dill or our Herby Cauliflower and Chickpea Salad — they are both so good.
- For another recipe that called for bell peppers, try our Easy Stuffed Peppers with Sausage and Spinach.
Recipe updated, originally posted April 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
Roasted Red Pepper Hummus
We like to roast our own peppers to give this homemade hummus a colorful twist.
Making your own roasted red pepper hummus at home is easy and rewarding: Place a few ingredients in a blender and you&rsquoll end up with a creamy, flavorful dip that happens to be healthy and vegan (and loved by non-vegans, too!) While hummus contains fiber from chickpeas, adding a red pepper adds a boost of vitamin C and beta-carotene. Reserve a spoonful of chopped peppers for topping.
Cooking tips from the Test Kitchen:
&bull Roasting peppers is a cinch, so prepare a few extra to have on hand for tossing on pizza or into salads. We recommend broiling peppers for ease, especially if doing multiples. However, if you have a gas range and are only roasting one, you can also blister the skin directly over the flames, using tongs to hold and turn the pepper. This method gives you more control over how evenly the skin gets roasted.
&bull If you&rsquod like a spicy version, broil a jalapeño or other hot chile along with your bell peppers. Rubber gloves are useful for keeping your hands clean when peeling off the blistered skin, and they&rsquore great when dealing with hot peppers.
&bull Because hummus doesn&rsquot call for many ingredients, it&rsquos important to make sure that everything is fresh, especially your spices. To amp up the flavor, try toasting them in a small dry skillet. Keep an eye on them and stir occasionally you&rsquoll know they&rsquore ready when they become very fragrant. Let cool before blending with the rest of the ingredients.
Smoky Roasted Red Pepper Hummus
Disclaimer: This page may include affiliate links, and I could earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I personally use and recommend them and they are from companies I trust. There is no additional cost to you.
Hummus is one of those foods that’s always in our fridge. Unlike the expensive store brands that have ingredients like oil and preservatives, this version is super fresh and still quick to make. We like to keep a jar of roasted red peppers around for this kind of occasion, but if you don’t have any you can always roast the peppers themselves (place raw, sliced peppers on a covered baking sheet and bake for 25 minutes at 450ºF. Then once cooled, peel off the skin and discard, and the peppers are ready to be used). This smoky hummus goes great with some tortilla chips or crackers, veggies and even on sandwiches. This particular recipe makes about 2-3 servings, so you don’t find yourself with all this extra hummus that goes bad before you get to enjoy it all.
- 1 cup cooked chickpeas
- 1/4 cup roasted red peppers+splash of juice from the jar or water
- 1 Tbs Tahini
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/2 tsp salt
- pinch pepper
- dash of garlic powder (optional)
- dried parsley flakes for garnish (optional)
Place all ingredients into a high-speed blender or food processor and mix. Be sure to scrape down the sides in-between mixing to make sure that everything is incorporated.
Add more spices, salt or pepper to taste. Place in the fridge before serving if you prefer a chilled hummus. Pour into a small bowl to serve and garnish with spices and dried parsley flakes.
If you have any leftover hummus, place in the fridge in an airtight, sealed container. It should keep for at least 3-5 days, but be sure to still keep any eye on it since this one has no preservatives.
- ▢ 3-4 cloves garlic
- ▢ 3 cups cooked chickpeas (2 15-ounce cans)
- ▢ cooking liquid from the beans (or water)
- ▢ juice of 1/2-1 lemon
- ▢ 2 tablespoons tahini (omit if cutting fat)
- ▢ 1/2 teaspoon cumin
- ▢ Harrisa or other hot pepper sauce, to taste*
- ▢ chipotle chili powder (optional)
- ▢ salt (to taste)
- ▢ 10 ounces roasted red peppers
- ▢ toasted pinenuts
- ▢ additional chopped roasted red peppers
- ▢ lemon juice
- ▢ 1-2 pinches powdered chipotle pepper
- ▢ 1 sprinkle sumac
Nutritional info is approximate.
Have you made this recipe? Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Updated June 10, 2016 with a new photo and optional toppings.
Sign up for our newsletter to receive new recipes & tips by email!
Supremely Spicy Hummus
Like to test your taste buds? This wickedly delicious dip is for you. We start with our classic hummus. Then we add a blend of chili peppers, red peppers, garlic and spices, creating a mouthwatering snack that bites back.
- supremely spicy -
A ferociously flavorful blend of hot chili peppers, red peppers, garlic and spices make Sabra Supremely Spicy Hummus a fiery favorite for heat-seeking snackers.
- Ingredients -
Cooked Chickpeas, Water, Tahini (Ground Sesame), NonGMO Soybean Oil, Garlic, Salt, Red Bell Pepper, nonGMO Citric Acid, Hot Red Chili Pepper, Potassium Sorbate Added to Maintain Freshness, Spices.
How to Make Creamy Roasted Red Pepper Skillet Chicken
- Sauté the chicken in a large skillet (scroll down to see how to cook chicken on a skillet.) Then take it out so you can use the skillet and juices to make a quick creamy pan sauce.
- Then sauté the onions and garlic, and add finely diced roasted red peppers, cream cheese, crushed red pepper, and a little chicken stock to thin it out.
- Once the sauce is ready, place the chicken back in the skillet to warm and stirred in some fresh basil for sweetness.
Roasted Red Pepper Hummus
We blended our classic hummus with roasted red peppers for a bold flavor that will have you dipping everything in sight. So grab some chips. Grab some carrots. Heck, grab some rutabaga, if you want. There are no rules. Just deliciousness.
- roasted red -
Red bell peppers roasted to perfection give Sabra Roasted Red Pepper Hummus To Go a sweet, smoky flavor with just the right amount of zip. Each pack comes with pretzel crisps for snacking on the go.
- Ingredients -
Cooked Chickpeas, Water, Tahini (Ground Sesame), NonGMO Soybean Oil, Red Bell Pepper, Garlic, Salt ,NonGMO Citric Acid, Potassium Sorbate Added To Maintain Freshness, Natural Flavors
Homemade Roasted Red Pepper Hummus
The debate about where and how hummus was created continues to this day. Most people believe that it was either Levantine or Egyptian Arabs. The question isn’t who was the first to crush chickpeas and mix them with sesame paste, but who makes the best hummus now?
After trying countless hummus recipes and hours of tweaking, I would like to present to you my version of the best hummus recipe. EVER .
This recipe is super creamy and rich in tahini, with just the right amount of heat. You can keep this hummus in refrigerator for up to 1 week and use it for your wraps, sandwiches, salad dressings or eat it with fresh veggies as a dip.
Roasted red peppers elevate the flavours to the next level. But if you don’t share my love for red peppers, you can substitute them with roasted garlic, asparagus, olives or simply prepare a basic hummus recipe. I guarantee you will be blown away by the results either way.
My goal was to make this recipe as easy and quick as possible. So I used canned chickpeas and jared roasted red peppers to keep my prep time to a minimum. However when I have extra time over the weekend, I would roast the peppers myself and boil the dried chickpeas for a more authentic touch.
Let me know if you would like to see a tutorial on how to roast peppers! Should I also show you the hummus recipe using dried chickpeas instead of canned?
For now, welcome to the creamy hummus heaven.