#easy roasted peppers

[daily-deliciousness]

Pork sausage & fennel burgers

[miliyas]

🌶️ Red Bell Pepper Pasta: A Creamy Twist for Dinner 🍝

Who knew red bell peppers could turn into such a dreamy, flavorful pasta sauce? 🔥 Roasted red peppers blended with garlic 🧄, olive oil 🫒, and a touch of cream 🥛 (or cashews for a vegan twist 🌱) create a velvety sauce that hugs every strand of pasta. 🍜 The result? A dish that’s as vibrant as it is delicious. 🌈 Perfect for weeknights or wowing your dinner guests! Let’s make this plate of magic together. ❤️✨

[askwhatsforlunch]

Olive and Pepper Spaghetti Squash (Vegan)

We had never bought a spaghetti squash before; we're so glad we did so at the market last weekend, for this Olive and Pepper Spaghetti Squash made a tasty and generous dinner, nicely warming on a chill Spring night! The squash is different from butternut or rk (although, like the latter, it also has a hard skin); it roasts to a beautiful nuttiness, that smells and almost definitely taste cheesy! (Which is lovely as Mum can no longer eat or drink cow's milk dairy!)

Ingredients (serves 3):

a large spaghetti squash, thoroughly scrubbed and rinsed

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 teaspoon Herbes de Provence 

1 tablespoon olive oil

a small red Garden Bell Pepper, rinsed

a dozen and a half black olives

a large spaghetti squash, thoroughly scrubbed and rinsed

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 teaspoon Herbes de Provence 

1 tablespoon olive oil

a small red Garden Bell Pepper, rinsed

a dozen and a half black olives

a dozen leaves Garden Basil 

half a large, ripe lemon

3 tablespoons olive oil

Preheat oven to 200°C/395°F.

Halve and seed spaghetti squash and place onto a large roasting tin or pizza tin.

Season squash with fleur de sel, black pepper and Herbes de Provence, and drizzle generously with olive oil.

Place in the middle of the hot oven, and roast, at 200°C/395°F, 45 to 55 minutes.

Meanwhile, halve and seed Bell Pepper, and cut into thin strips. Add Bell Pepper strips to a medium bowl.

Pit black olives, and add to the bowl as well.

Roll Basil leaves together, chop finely, and stir into the bowl.

Thoroughly squeeze in the juice of the lemon halve, and drizzle in the olive oil. Give a good stir, to combine; and set aside, at room temperature.

Once the spaghetti squash is nicely cooked and roasted, remove from the oven.

Using a fork, scrape the roasted flesh of the squash to release in thin strips resembling spaghetti.

Heap 'squash spaghetti' generously onto each plate, and top with olive and pepper dressing.

Serve Olive and Pepper Spaghetti Squash warm.

[davidwhornii-blog]

Vegetarian Pizza ~ It's Chill Time!

It's the weekend...Chill time! This Vegetarian Pizza is piled high with flavorful veggies like roasted red peppers, artichokes and onions. Adding fresh basil takes it over the top, it totally will be a hit at your next pizza night! The Chill part? Buy a ready-made pizza crust or dough at your grocer and save yourself some time and maybe even some frustration!

For this recipe, please go to:

For hundreds more delicious recipes and mouthwatering food images, please go to:

[twiceastasty]

Grilled Sweet Pepper Sauce

I grill bumper crops of sweet peppers in large batches and then puree them into a sauce to use on pizza, pasta, and more. Learn to make Grilled Sweet Pepper Sauce.

So many vegetables become sweeter and smokier when roasted or grilled, including red bell peppers, as I explain this week in my Twice as Tasty column for the Flathead Beacon. I grill peppers as they ripen throughout the growing season, both to eat immediately and to gather in a zip-close bag in the freezer. Soft roasted peppers peel more easily if you move them straight from the grill to a paper…

[tameblog]

This post may contain affiliate links. Read my full disclosure policy. This vibrant roasted red pepper hummus is easy to make, full of flavor, and so much better than anything from a tub—you’ll never go back to the store-bought stuff. This roasted red pepper hummus is one of those dips that feels a little special but couldn’t be easier to make. It starts with canned chickpeas and jarred roasted red peppers, so there’s no cooking involved—just toss everything in the food processor and blend. Like baba ganoush, whipped feta dip, or classic hummus, it’s perfect as part of a Middle Eastern-inspired spread or served with pita and veggies for snacking. You can even swap it in for the regular hummus on my always-popular hummus board—it’s always a hit. I like to finish roasted red pepper hummus with a swirl of good olive oil, a sprinkle of sumac, and a handful of toasted pine nuts for texture and a pop of flavor. Bonus: it can be made up to two days in advance; just bring it to room temperature before serving. What You’ll Need To Make Roasted Red Pepper Hummus Chickpeas: The base of the hummus, giving it that creamy texture and a nice boost of protein. Lemon Juice: Adds bright, fresh acidity to balance the richness of the tahini. Sesame Tahini: Gives the hummus its signature nutty flavor and smooth, creamy texture. Jarred Roasted Red Bell Peppers: Add a sweet, smoky flavor to the dip; be sure to pat them dry so the hummus doesn’t turn out watery. Garlic: Adds punchy, savory flavor. Always use fresh garlic when making hummus. Sumac, Cumin, And Cayenne Pepper: A warm, slightly tangy spice blend with a touch of heat. Sumac, often used in Middle Eastern cooking, is optional but really nice if you have it (you can find it online or in the spice section of many large supermarkets). Salt And Sugar: Salt brings out all the flavor in the hummus, while a bit of sugar helps highlight the natural sweetness of the roasted red peppers. Extra-Virgin Olive Oil: Adds richness and helps everything come together with a smooth texture. Pine Nuts (Optional): Great for topping the hummus with a little crunch and toasty flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1. Purée the ingredients. In a food processor, combine the chickpeas, lemon juice, tahini, roasted red peppers, garlic, sumac (if using), cumin, cayenne, salt, sugar, and olive oil. Process for 1 to 2 minutes until smooth and creamy. Processing for the full 1 to 2 minutes is key—longer blending time breaks down the chickpeas for a smoother finish. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning if needed. Step 2: Spoon, swirl and serve. Transfer to a serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle with olive oil, sprinkle with sumac (if using), and garnish with toasted pine nuts, if you like. Serve the roasted red pepper hummus at room temperature with pita bread, pita chips, or crudités. More Dip Recipes You May Like Print Roasted Red Pepper Hummus With a hint of smoky sweetness, this creamy roasted red pepper hummus is a fresh take on a Mediterranean classic.  Servings: 3 cupsPrep Time: 20 minutes minutesTotal Time: 20 minutes minutes 2 (15-oz) cans chickpeas, well-drained ¼ cup freshly squeezed lemon juice, from 2 lemons¼ cup sesame tahini, well-stirred⅔ cup jarred roasted red bell peppers, drained and patted dry, roughly chopped2 cloves garlic, roughly chopped¾ teaspoon sumac, plus more for serving (optional but recommended)Heaping ¼ teaspoon cumin⅛ teaspoon cayenne pepper1 teaspoon salt¼ teaspoon sugar3 tablespoons extra-virgin olive oil, plus more for drizzling2 tablespoons pine nuts, toasted, for serving (optional, see note) In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, sumac (if using), cumin, cayenne pepper, salt, sugar, and olive oil. Process for 1 to 2 minutes, until smooth and creamy. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning, if necessary.Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with sumac (if using), then garnish with the toasted pine nuts (if using). Serve at room temperature with pita bread, pita chips, or crudités. Note: To toast pine nuts, heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.) Make-Ahead Instructions: Red pepper hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving. Serving: 0.25 cupCalories: 163kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 215mgFiber: 5gSugar: 3g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

[ramestoryworld]

This post may contain affiliate links. Read my full disclosure policy. This vibrant roasted red pepper hummus is easy to make, full of flavor, and so much better than anything from a tub—you’ll never go back to the store-bought stuff. This roasted red pepper hummus is one of those dips that feels a little special but couldn’t be easier to make. It starts with canned chickpeas and jarred roasted red peppers, so there’s no cooking involved—just toss everything in the food processor and blend. Like baba ganoush, whipped feta dip, or classic hummus, it’s perfect as part of a Middle Eastern-inspired spread or served with pita and veggies for snacking. You can even swap it in for the regular hummus on my always-popular hummus board—it’s always a hit. I like to finish roasted red pepper hummus with a swirl of good olive oil, a sprinkle of sumac, and a handful of toasted pine nuts for texture and a pop of flavor. Bonus: it can be made up to two days in advance; just bring it to room temperature before serving. What You’ll Need To Make Roasted Red Pepper Hummus Chickpeas: The base of the hummus, giving it that creamy texture and a nice boost of protein. Lemon Juice: Adds bright, fresh acidity to balance the richness of the tahini. Sesame Tahini: Gives the hummus its signature nutty flavor and smooth, creamy texture. Jarred Roasted Red Bell Peppers: Add a sweet, smoky flavor to the dip; be sure to pat them dry so the hummus doesn’t turn out watery. Garlic: Adds punchy, savory flavor. Always use fresh garlic when making hummus. Sumac, Cumin, And Cayenne Pepper: A warm, slightly tangy spice blend with a touch of heat. Sumac, often used in Middle Eastern cooking, is optional but really nice if you have it (you can find it online or in the spice section of many large supermarkets). Salt And Sugar: Salt brings out all the flavor in the hummus, while a bit of sugar helps highlight the natural sweetness of the roasted red peppers. Extra-Virgin Olive Oil: Adds richness and helps everything come together with a smooth texture. Pine Nuts (Optional): Great for topping the hummus with a little crunch and toasty flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1. Purée the ingredients. In a food processor, combine the chickpeas, lemon juice, tahini, roasted red peppers, garlic, sumac (if using), cumin, cayenne, salt, sugar, and olive oil. Process for 1 to 2 minutes until smooth and creamy. Processing for the full 1 to 2 minutes is key—longer blending time breaks down the chickpeas for a smoother finish. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning if needed. Step 2: Spoon, swirl and serve. Transfer to a serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle with olive oil, sprinkle with sumac (if using), and garnish with toasted pine nuts, if you like. Serve the roasted red pepper hummus at room temperature with pita bread, pita chips, or crudités. More Dip Recipes You May Like Print Roasted Red Pepper Hummus With a hint of smoky sweetness, this creamy roasted red pepper hummus is a fresh take on a Mediterranean classic.  Servings: 3 cupsPrep Time: 20 minutes minutesTotal Time: 20 minutes minutes 2 (15-oz) cans chickpeas, well-drained ¼ cup freshly squeezed lemon juice, from 2 lemons¼ cup sesame tahini, well-stirred⅔ cup jarred roasted red bell peppers, drained and patted dry, roughly chopped2 cloves garlic, roughly chopped¾ teaspoon sumac, plus more for serving (optional but recommended)Heaping ¼ teaspoon cumin⅛ teaspoon cayenne pepper1 teaspoon salt¼ teaspoon sugar3 tablespoons extra-virgin olive oil, plus more for drizzling2 tablespoons pine nuts, toasted, for serving (optional, see note) In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, sumac (if using), cumin, cayenne pepper, salt, sugar, and olive oil. Process for 1 to 2 minutes, until smooth and creamy. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning, if necessary.Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with sumac (if using), then garnish with the toasted pine nuts (if using). Serve at room temperature with pita bread, pita chips, or crudités. Note: To toast pine nuts, heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.) Make-Ahead Instructions: Red pepper hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving. Serving: 0.25 cupCalories: 163kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 215mgFiber: 5gSugar: 3g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

[alexha2210]

This post may contain affiliate links. Read my full disclosure policy. This vibrant roasted red pepper hummus is easy to make, full of flavor, and so much better than anything from a tub—you’ll never go back to the store-bought stuff. This roasted red pepper hummus is one of those dips that feels a little special but couldn’t be easier to make. It starts with canned chickpeas and jarred roasted red peppers, so there’s no cooking involved—just toss everything in the food processor and blend. Like baba ganoush, whipped feta dip, or classic hummus, it’s perfect as part of a Middle Eastern-inspired spread or served with pita and veggies for snacking. You can even swap it in for the regular hummus on my always-popular hummus board—it’s always a hit. I like to finish roasted red pepper hummus with a swirl of good olive oil, a sprinkle of sumac, and a handful of toasted pine nuts for texture and a pop of flavor. Bonus: it can be made up to two days in advance; just bring it to room temperature before serving. What You’ll Need To Make Roasted Red Pepper Hummus Chickpeas: The base of the hummus, giving it that creamy texture and a nice boost of protein. Lemon Juice: Adds bright, fresh acidity to balance the richness of the tahini. Sesame Tahini: Gives the hummus its signature nutty flavor and smooth, creamy texture. Jarred Roasted Red Bell Peppers: Add a sweet, smoky flavor to the dip; be sure to pat them dry so the hummus doesn’t turn out watery. Garlic: Adds punchy, savory flavor. Always use fresh garlic when making hummus. Sumac, Cumin, And Cayenne Pepper: A warm, slightly tangy spice blend with a touch of heat. Sumac, often used in Middle Eastern cooking, is optional but really nice if you have it (you can find it online or in the spice section of many large supermarkets). Salt And Sugar: Salt brings out all the flavor in the hummus, while a bit of sugar helps highlight the natural sweetness of the roasted red peppers. Extra-Virgin Olive Oil: Adds richness and helps everything come together with a smooth texture. Pine Nuts (Optional): Great for topping the hummus with a little crunch and toasty flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1. Purée the ingredients. In a food processor, combine the chickpeas, lemon juice, tahini, roasted red peppers, garlic, sumac (if using), cumin, cayenne, salt, sugar, and olive oil. Process for 1 to 2 minutes until smooth and creamy. Processing for the full 1 to 2 minutes is key—longer blending time breaks down the chickpeas for a smoother finish. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning if needed. Step 2: Spoon, swirl and serve. Transfer to a serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle with olive oil, sprinkle with sumac (if using), and garnish with toasted pine nuts, if you like. Serve the roasted red pepper hummus at room temperature with pita bread, pita chips, or crudités. More Dip Recipes You May Like Print Roasted Red Pepper Hummus With a hint of smoky sweetness, this creamy roasted red pepper hummus is a fresh take on a Mediterranean classic.  Servings: 3 cupsPrep Time: 20 minutes minutesTotal Time: 20 minutes minutes 2 (15-oz) cans chickpeas, well-drained ¼ cup freshly squeezed lemon juice, from 2 lemons¼ cup sesame tahini, well-stirred⅔ cup jarred roasted red bell peppers, drained and patted dry, roughly chopped2 cloves garlic, roughly chopped¾ teaspoon sumac, plus more for serving (optional but recommended)Heaping ¼ teaspoon cumin⅛ teaspoon cayenne pepper1 teaspoon salt¼ teaspoon sugar3 tablespoons extra-virgin olive oil, plus more for drizzling2 tablespoons pine nuts, toasted, for serving (optional, see note) In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, sumac (if using), cumin, cayenne pepper, salt, sugar, and olive oil. Process for 1 to 2 minutes, until smooth and creamy. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning, if necessary.Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with sumac (if using), then garnish with the toasted pine nuts (if using). Serve at room temperature with pita bread, pita chips, or crudités. Note: To toast pine nuts, heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.) Make-Ahead Instructions: Red pepper hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving. Serving: 0.25 cupCalories: 163kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 215mgFiber: 5gSugar: 3g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

[angusstory]

This post may contain affiliate links. Read my full disclosure policy. This vibrant roasted red pepper hummus is easy to make, full of flavor, and so much better than anything from a tub—you’ll never go back to the store-bought stuff. This roasted red pepper hummus is one of those dips that feels a little special but couldn’t be easier to make. It starts with canned chickpeas and jarred roasted red peppers, so there’s no cooking involved—just toss everything in the food processor and blend. Like baba ganoush, whipped feta dip, or classic hummus, it’s perfect as part of a Middle Eastern-inspired spread or served with pita and veggies for snacking. You can even swap it in for the regular hummus on my always-popular hummus board—it’s always a hit. I like to finish roasted red pepper hummus with a swirl of good olive oil, a sprinkle of sumac, and a handful of toasted pine nuts for texture and a pop of flavor. Bonus: it can be made up to two days in advance; just bring it to room temperature before serving. What You’ll Need To Make Roasted Red Pepper Hummus Chickpeas: The base of the hummus, giving it that creamy texture and a nice boost of protein. Lemon Juice: Adds bright, fresh acidity to balance the richness of the tahini. Sesame Tahini: Gives the hummus its signature nutty flavor and smooth, creamy texture. Jarred Roasted Red Bell Peppers: Add a sweet, smoky flavor to the dip; be sure to pat them dry so the hummus doesn’t turn out watery. Garlic: Adds punchy, savory flavor. Always use fresh garlic when making hummus. Sumac, Cumin, And Cayenne Pepper: A warm, slightly tangy spice blend with a touch of heat. Sumac, often used in Middle Eastern cooking, is optional but really nice if you have it (you can find it online or in the spice section of many large supermarkets). Salt And Sugar: Salt brings out all the flavor in the hummus, while a bit of sugar helps highlight the natural sweetness of the roasted red peppers. Extra-Virgin Olive Oil: Adds richness and helps everything come together with a smooth texture. Pine Nuts (Optional): Great for topping the hummus with a little crunch and toasty flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1. Purée the ingredients. In a food processor, combine the chickpeas, lemon juice, tahini, roasted red peppers, garlic, sumac (if using), cumin, cayenne, salt, sugar, and olive oil. Process for 1 to 2 minutes until smooth and creamy. Processing for the full 1 to 2 minutes is key—longer blending time breaks down the chickpeas for a smoother finish. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning if needed. Step 2: Spoon, swirl and serve. Transfer to a serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle with olive oil, sprinkle with sumac (if using), and garnish with toasted pine nuts, if you like. Serve the roasted red pepper hummus at room temperature with pita bread, pita chips, or crudités. More Dip Recipes You May Like Print Roasted Red Pepper Hummus With a hint of smoky sweetness, this creamy roasted red pepper hummus is a fresh take on a Mediterranean classic.  Servings: 3 cupsPrep Time: 20 minutes minutesTotal Time: 20 minutes minutes 2 (15-oz) cans chickpeas, well-drained ¼ cup freshly squeezed lemon juice, from 2 lemons¼ cup sesame tahini, well-stirred⅔ cup jarred roasted red bell peppers, drained and patted dry, roughly chopped2 cloves garlic, roughly chopped¾ teaspoon sumac, plus more for serving (optional but recommended)Heaping ¼ teaspoon cumin⅛ teaspoon cayenne pepper1 teaspoon salt¼ teaspoon sugar3 tablespoons extra-virgin olive oil, plus more for drizzling2 tablespoons pine nuts, toasted, for serving (optional, see note) In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, sumac (if using), cumin, cayenne pepper, salt, sugar, and olive oil. Process for 1 to 2 minutes, until smooth and creamy. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning, if necessary.Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with sumac (if using), then garnish with the toasted pine nuts (if using). Serve at room temperature with pita bread, pita chips, or crudités. Note: To toast pine nuts, heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.) Make-Ahead Instructions: Red pepper hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving. Serving: 0.25 cupCalories: 163kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 215mgFiber: 5gSugar: 3g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

[tumibaba]

This post may contain affiliate links. Read my full disclosure policy. This vibrant roasted red pepper hummus is easy to make, full of flavor, and so much better than anything from a tub—you’ll never go back to the store-bought stuff. This roasted red pepper hummus is one of those dips that feels a little special but couldn’t be easier to make. It starts with canned chickpeas and jarred roasted red peppers, so there’s no cooking involved—just toss everything in the food processor and blend. Like baba ganoush, whipped feta dip, or classic hummus, it’s perfect as part of a Middle Eastern-inspired spread or served with pita and veggies for snacking. You can even swap it in for the regular hummus on my always-popular hummus board—it’s always a hit. I like to finish roasted red pepper hummus with a swirl of good olive oil, a sprinkle of sumac, and a handful of toasted pine nuts for texture and a pop of flavor. Bonus: it can be made up to two days in advance; just bring it to room temperature before serving. What You’ll Need To Make Roasted Red Pepper Hummus Chickpeas: The base of the hummus, giving it that creamy texture and a nice boost of protein. Lemon Juice: Adds bright, fresh acidity to balance the richness of the tahini. Sesame Tahini: Gives the hummus its signature nutty flavor and smooth, creamy texture. Jarred Roasted Red Bell Peppers: Add a sweet, smoky flavor to the dip; be sure to pat them dry so the hummus doesn’t turn out watery. Garlic: Adds punchy, savory flavor. Always use fresh garlic when making hummus. Sumac, Cumin, And Cayenne Pepper: A warm, slightly tangy spice blend with a touch of heat. Sumac, often used in Middle Eastern cooking, is optional but really nice if you have it (you can find it online or in the spice section of many large supermarkets). Salt And Sugar: Salt brings out all the flavor in the hummus, while a bit of sugar helps highlight the natural sweetness of the roasted red peppers. Extra-Virgin Olive Oil: Adds richness and helps everything come together with a smooth texture. Pine Nuts (Optional): Great for topping the hummus with a little crunch and toasty flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1. Purée the ingredients. In a food processor, combine the chickpeas, lemon juice, tahini, roasted red peppers, garlic, sumac (if using), cumin, cayenne, salt, sugar, and olive oil. Process for 1 to 2 minutes until smooth and creamy. Processing for the full 1 to 2 minutes is key—longer blending time breaks down the chickpeas for a smoother finish. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning if needed. Step 2: Spoon, swirl and serve. Transfer to a serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle with olive oil, sprinkle with sumac (if using), and garnish with toasted pine nuts, if you like. Serve the roasted red pepper hummus at room temperature with pita bread, pita chips, or crudités. More Dip Recipes You May Like Print Roasted Red Pepper Hummus With a hint of smoky sweetness, this creamy roasted red pepper hummus is a fresh take on a Mediterranean classic.  Servings: 3 cupsPrep Time: 20 minutes minutesTotal Time: 20 minutes minutes 2 (15-oz) cans chickpeas, well-drained ¼ cup freshly squeezed lemon juice, from 2 lemons¼ cup sesame tahini, well-stirred⅔ cup jarred roasted red bell peppers, drained and patted dry, roughly chopped2 cloves garlic, roughly chopped¾ teaspoon sumac, plus more for serving (optional but recommended)Heaping ¼ teaspoon cumin⅛ teaspoon cayenne pepper1 teaspoon salt¼ teaspoon sugar3 tablespoons extra-virgin olive oil, plus more for drizzling2 tablespoons pine nuts, toasted, for serving (optional, see note) In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, sumac (if using), cumin, cayenne pepper, salt, sugar, and olive oil. Process for 1 to 2 minutes, until smooth and creamy. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning, if necessary.Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with sumac (if using), then garnish with the toasted pine nuts (if using). Serve at room temperature with pita bread, pita chips, or crudités. Note: To toast pine nuts, heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.) Make-Ahead Instructions: Red pepper hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving. Serving: 0.25 cupCalories: 163kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 215mgFiber: 5gSugar: 3g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

[romaleen]

This post may contain affiliate links. Read my full disclosure policy. This vibrant roasted red pepper hummus is easy to make, full of flavor, and so much better than anything from a tub—you’ll never go back to the store-bought stuff. This roasted red pepper hummus is one of those dips that feels a little special but couldn’t be easier to make. It starts with canned chickpeas and jarred roasted red peppers, so there’s no cooking involved—just toss everything in the food processor and blend. Like baba ganoush, whipped feta dip, or classic hummus, it’s perfect as part of a Middle Eastern-inspired spread or served with pita and veggies for snacking. You can even swap it in for the regular hummus on my always-popular hummus board—it’s always a hit. I like to finish roasted red pepper hummus with a swirl of good olive oil, a sprinkle of sumac, and a handful of toasted pine nuts for texture and a pop of flavor. Bonus: it can be made up to two days in advance; just bring it to room temperature before serving. What You’ll Need To Make Roasted Red Pepper Hummus Chickpeas: The base of the hummus, giving it that creamy texture and a nice boost of protein. Lemon Juice: Adds bright, fresh acidity to balance the richness of the tahini. Sesame Tahini: Gives the hummus its signature nutty flavor and smooth, creamy texture. Jarred Roasted Red Bell Peppers: Add a sweet, smoky flavor to the dip; be sure to pat them dry so the hummus doesn’t turn out watery. Garlic: Adds punchy, savory flavor. Always use fresh garlic when making hummus. Sumac, Cumin, And Cayenne Pepper: A warm, slightly tangy spice blend with a touch of heat. Sumac, often used in Middle Eastern cooking, is optional but really nice if you have it (you can find it online or in the spice section of many large supermarkets). Salt And Sugar: Salt brings out all the flavor in the hummus, while a bit of sugar helps highlight the natural sweetness of the roasted red peppers. Extra-Virgin Olive Oil: Adds richness and helps everything come together with a smooth texture. Pine Nuts (Optional): Great for topping the hummus with a little crunch and toasty flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1. Purée the ingredients. In a food processor, combine the chickpeas, lemon juice, tahini, roasted red peppers, garlic, sumac (if using), cumin, cayenne, salt, sugar, and olive oil. Process for 1 to 2 minutes until smooth and creamy. Processing for the full 1 to 2 minutes is key—longer blending time breaks down the chickpeas for a smoother finish. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning if needed. Step 2: Spoon, swirl and serve. Transfer to a serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle with olive oil, sprinkle with sumac (if using), and garnish with toasted pine nuts, if you like. Serve the roasted red pepper hummus at room temperature with pita bread, pita chips, or crudités. More Dip Recipes You May Like Print Roasted Red Pepper Hummus With a hint of smoky sweetness, this creamy roasted red pepper hummus is a fresh take on a Mediterranean classic.  Servings: 3 cupsPrep Time: 20 minutes minutesTotal Time: 20 minutes minutes 2 (15-oz) cans chickpeas, well-drained ¼ cup freshly squeezed lemon juice, from 2 lemons¼ cup sesame tahini, well-stirred⅔ cup jarred roasted red bell peppers, drained and patted dry, roughly chopped2 cloves garlic, roughly chopped¾ teaspoon sumac, plus more for serving (optional but recommended)Heaping ¼ teaspoon cumin⅛ teaspoon cayenne pepper1 teaspoon salt¼ teaspoon sugar3 tablespoons extra-virgin olive oil, plus more for drizzling2 tablespoons pine nuts, toasted, for serving (optional, see note) In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, sumac (if using), cumin, cayenne pepper, salt, sugar, and olive oil. Process for 1 to 2 minutes, until smooth and creamy. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning, if necessary.Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with sumac (if using), then garnish with the toasted pine nuts (if using). Serve at room temperature with pita bread, pita chips, or crudités. Note: To toast pine nuts, heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.) Make-Ahead Instructions: Red pepper hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving. Serving: 0.25 cupCalories: 163kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 215mgFiber: 5gSugar: 3g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

[monaleen101]

This post may contain affiliate links. Read my full disclosure policy. This vibrant roasted red pepper hummus is easy to make, full of flavor, and so much better than anything from a tub—you’ll never go back to the store-bought stuff. This roasted red pepper hummus is one of those dips that feels a little special but couldn’t be easier to make. It starts with canned chickpeas and jarred roasted red peppers, so there’s no cooking involved—just toss everything in the food processor and blend. Like baba ganoush, whipped feta dip, or classic hummus, it’s perfect as part of a Middle Eastern-inspired spread or served with pita and veggies for snacking. You can even swap it in for the regular hummus on my always-popular hummus board—it’s always a hit. I like to finish roasted red pepper hummus with a swirl of good olive oil, a sprinkle of sumac, and a handful of toasted pine nuts for texture and a pop of flavor. Bonus: it can be made up to two days in advance; just bring it to room temperature before serving. What You’ll Need To Make Roasted Red Pepper Hummus Chickpeas: The base of the hummus, giving it that creamy texture and a nice boost of protein. Lemon Juice: Adds bright, fresh acidity to balance the richness of the tahini. Sesame Tahini: Gives the hummus its signature nutty flavor and smooth, creamy texture. Jarred Roasted Red Bell Peppers: Add a sweet, smoky flavor to the dip; be sure to pat them dry so the hummus doesn’t turn out watery. Garlic: Adds punchy, savory flavor. Always use fresh garlic when making hummus. Sumac, Cumin, And Cayenne Pepper: A warm, slightly tangy spice blend with a touch of heat. Sumac, often used in Middle Eastern cooking, is optional but really nice if you have it (you can find it online or in the spice section of many large supermarkets). Salt And Sugar: Salt brings out all the flavor in the hummus, while a bit of sugar helps highlight the natural sweetness of the roasted red peppers. Extra-Virgin Olive Oil: Adds richness and helps everything come together with a smooth texture. Pine Nuts (Optional): Great for topping the hummus with a little crunch and toasty flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1. Purée the ingredients. In a food processor, combine the chickpeas, lemon juice, tahini, roasted red peppers, garlic, sumac (if using), cumin, cayenne, salt, sugar, and olive oil. Process for 1 to 2 minutes until smooth and creamy. Processing for the full 1 to 2 minutes is key—longer blending time breaks down the chickpeas for a smoother finish. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning if needed. Step 2: Spoon, swirl and serve. Transfer to a serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle with olive oil, sprinkle with sumac (if using), and garnish with toasted pine nuts, if you like. Serve the roasted red pepper hummus at room temperature with pita bread, pita chips, or crudités. More Dip Recipes You May Like Print Roasted Red Pepper Hummus With a hint of smoky sweetness, this creamy roasted red pepper hummus is a fresh take on a Mediterranean classic.  Servings: 3 cupsPrep Time: 20 minutes minutesTotal Time: 20 minutes minutes 2 (15-oz) cans chickpeas, well-drained ¼ cup freshly squeezed lemon juice, from 2 lemons¼ cup sesame tahini, well-stirred⅔ cup jarred roasted red bell peppers, drained and patted dry, roughly chopped2 cloves garlic, roughly chopped¾ teaspoon sumac, plus more for serving (optional but recommended)Heaping ¼ teaspoon cumin⅛ teaspoon cayenne pepper1 teaspoon salt¼ teaspoon sugar3 tablespoons extra-virgin olive oil, plus more for drizzling2 tablespoons pine nuts, toasted, for serving (optional, see note) In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, sumac (if using), cumin, cayenne pepper, salt, sugar, and olive oil. Process for 1 to 2 minutes, until smooth and creamy. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning, if necessary.Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with sumac (if using), then garnish with the toasted pine nuts (if using). Serve at room temperature with pita bread, pita chips, or crudités. Note: To toast pine nuts, heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.) Make-Ahead Instructions: Red pepper hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving. Serving: 0.25 cupCalories: 163kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 215mgFiber: 5gSugar: 3g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

[iamownerofme]

This post may contain affiliate links. Read my full disclosure policy. This vibrant roasted red pepper hummus is easy to make, full of flavor, and so much better than anything from a tub—you’ll never go back to the store-bought stuff. This roasted red pepper hummus is one of those dips that feels a little special but couldn’t be easier to make. It starts with canned chickpeas and jarred roasted red peppers, so there’s no cooking involved—just toss everything in the food processor and blend. Like baba ganoush, whipped feta dip, or classic hummus, it’s perfect as part of a Middle Eastern-inspired spread or served with pita and veggies for snacking. You can even swap it in for the regular hummus on my always-popular hummus board—it’s always a hit. I like to finish roasted red pepper hummus with a swirl of good olive oil, a sprinkle of sumac, and a handful of toasted pine nuts for texture and a pop of flavor. Bonus: it can be made up to two days in advance; just bring it to room temperature before serving. What You’ll Need To Make Roasted Red Pepper Hummus Chickpeas: The base of the hummus, giving it that creamy texture and a nice boost of protein. Lemon Juice: Adds bright, fresh acidity to balance the richness of the tahini. Sesame Tahini: Gives the hummus its signature nutty flavor and smooth, creamy texture. Jarred Roasted Red Bell Peppers: Add a sweet, smoky flavor to the dip; be sure to pat them dry so the hummus doesn’t turn out watery. Garlic: Adds punchy, savory flavor. Always use fresh garlic when making hummus. Sumac, Cumin, And Cayenne Pepper: A warm, slightly tangy spice blend with a touch of heat. Sumac, often used in Middle Eastern cooking, is optional but really nice if you have it (you can find it online or in the spice section of many large supermarkets). Salt And Sugar: Salt brings out all the flavor in the hummus, while a bit of sugar helps highlight the natural sweetness of the roasted red peppers. Extra-Virgin Olive Oil: Adds richness and helps everything come together with a smooth texture. Pine Nuts (Optional): Great for topping the hummus with a little crunch and toasty flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1. Purée the ingredients. In a food processor, combine the chickpeas, lemon juice, tahini, roasted red peppers, garlic, sumac (if using), cumin, cayenne, salt, sugar, and olive oil. Process for 1 to 2 minutes until smooth and creamy. Processing for the full 1 to 2 minutes is key—longer blending time breaks down the chickpeas for a smoother finish. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning if needed. Step 2: Spoon, swirl and serve. Transfer to a serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle with olive oil, sprinkle with sumac (if using), and garnish with toasted pine nuts, if you like. Serve the roasted red pepper hummus at room temperature with pita bread, pita chips, or crudités. More Dip Recipes You May Like Print Roasted Red Pepper Hummus With a hint of smoky sweetness, this creamy roasted red pepper hummus is a fresh take on a Mediterranean classic.  Servings: 3 cupsPrep Time: 20 minutes minutesTotal Time: 20 minutes minutes 2 (15-oz) cans chickpeas, well-drained ¼ cup freshly squeezed lemon juice, from 2 lemons¼ cup sesame tahini, well-stirred⅔ cup jarred roasted red bell peppers, drained and patted dry, roughly chopped2 cloves garlic, roughly chopped¾ teaspoon sumac, plus more for serving (optional but recommended)Heaping ¼ teaspoon cumin⅛ teaspoon cayenne pepper1 teaspoon salt¼ teaspoon sugar3 tablespoons extra-virgin olive oil, plus more for drizzling2 tablespoons pine nuts, toasted, for serving (optional, see note) In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, sumac (if using), cumin, cayenne pepper, salt, sugar, and olive oil. Process for 1 to 2 minutes, until smooth and creamy. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning, if necessary.Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with sumac (if using), then garnish with the toasted pine nuts (if using). Serve at room temperature with pita bread, pita chips, or crudités. Note: To toast pine nuts, heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.) Make-Ahead Instructions: Red pepper hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving. Serving: 0.25 cupCalories: 163kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 215mgFiber: 5gSugar: 3g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

[shelyold]

This post may contain affiliate links. Read my full disclosure policy. This vibrant roasted red pepper hummus is easy to make, full of flavor, and so much better than anything from a tub—you’ll never go back to the store-bought stuff. This roasted red pepper hummus is one of those dips that feels a little special but couldn’t be easier to make. It starts with canned chickpeas and jarred roasted red peppers, so there’s no cooking involved—just toss everything in the food processor and blend. Like baba ganoush, whipped feta dip, or classic hummus, it’s perfect as part of a Middle Eastern-inspired spread or served with pita and veggies for snacking. You can even swap it in for the regular hummus on my always-popular hummus board—it’s always a hit. I like to finish roasted red pepper hummus with a swirl of good olive oil, a sprinkle of sumac, and a handful of toasted pine nuts for texture and a pop of flavor. Bonus: it can be made up to two days in advance; just bring it to room temperature before serving. What You’ll Need To Make Roasted Red Pepper Hummus Chickpeas: The base of the hummus, giving it that creamy texture and a nice boost of protein. Lemon Juice: Adds bright, fresh acidity to balance the richness of the tahini. Sesame Tahini: Gives the hummus its signature nutty flavor and smooth, creamy texture. Jarred Roasted Red Bell Peppers: Add a sweet, smoky flavor to the dip; be sure to pat them dry so the hummus doesn’t turn out watery. Garlic: Adds punchy, savory flavor. Always use fresh garlic when making hummus. Sumac, Cumin, And Cayenne Pepper: A warm, slightly tangy spice blend with a touch of heat. Sumac, often used in Middle Eastern cooking, is optional but really nice if you have it (you can find it online or in the spice section of many large supermarkets). Salt And Sugar: Salt brings out all the flavor in the hummus, while a bit of sugar helps highlight the natural sweetness of the roasted red peppers. Extra-Virgin Olive Oil: Adds richness and helps everything come together with a smooth texture. Pine Nuts (Optional): Great for topping the hummus with a little crunch and toasty flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1. Purée the ingredients. In a food processor, combine the chickpeas, lemon juice, tahini, roasted red peppers, garlic, sumac (if using), cumin, cayenne, salt, sugar, and olive oil. Process for 1 to 2 minutes until smooth and creamy. Processing for the full 1 to 2 minutes is key—longer blending time breaks down the chickpeas for a smoother finish. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning if needed. Step 2: Spoon, swirl and serve. Transfer to a serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle with olive oil, sprinkle with sumac (if using), and garnish with toasted pine nuts, if you like. Serve the roasted red pepper hummus at room temperature with pita bread, pita chips, or crudités. More Dip Recipes You May Like Print Roasted Red Pepper Hummus With a hint of smoky sweetness, this creamy roasted red pepper hummus is a fresh take on a Mediterranean classic.  Servings: 3 cupsPrep Time: 20 minutes minutesTotal Time: 20 minutes minutes 2 (15-oz) cans chickpeas, well-drained ¼ cup freshly squeezed lemon juice, from 2 lemons¼ cup sesame tahini, well-stirred⅔ cup jarred roasted red bell peppers, drained and patted dry, roughly chopped2 cloves garlic, roughly chopped¾ teaspoon sumac, plus more for serving (optional but recommended)Heaping ¼ teaspoon cumin⅛ teaspoon cayenne pepper1 teaspoon salt¼ teaspoon sugar3 tablespoons extra-virgin olive oil, plus more for drizzling2 tablespoons pine nuts, toasted, for serving (optional, see note) In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, sumac (if using), cumin, cayenne pepper, salt, sugar, and olive oil. Process for 1 to 2 minutes, until smooth and creamy. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning, if necessary.Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with sumac (if using), then garnish with the toasted pine nuts (if using). Serve at room temperature with pita bread, pita chips, or crudités. Note: To toast pine nuts, heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.) Make-Ahead Instructions: Red pepper hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving. Serving: 0.25 cupCalories: 163kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 215mgFiber: 5gSugar: 3g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

[iammeandmy]

This post may contain affiliate links. Read my full disclosure policy. This vibrant roasted red pepper hummus is easy to make, full of flavor, and so much better than anything from a tub—you’ll never go back to the store-bought stuff. This roasted red pepper hummus is one of those dips that feels a little special but couldn’t be easier to make. It starts with canned chickpeas and jarred roasted red peppers, so there’s no cooking involved—just toss everything in the food processor and blend. Like baba ganoush, whipped feta dip, or classic hummus, it’s perfect as part of a Middle Eastern-inspired spread or served with pita and veggies for snacking. You can even swap it in for the regular hummus on my always-popular hummus board—it’s always a hit. I like to finish roasted red pepper hummus with a swirl of good olive oil, a sprinkle of sumac, and a handful of toasted pine nuts for texture and a pop of flavor. Bonus: it can be made up to two days in advance; just bring it to room temperature before serving. What You’ll Need To Make Roasted Red Pepper Hummus Chickpeas: The base of the hummus, giving it that creamy texture and a nice boost of protein. Lemon Juice: Adds bright, fresh acidity to balance the richness of the tahini. Sesame Tahini: Gives the hummus its signature nutty flavor and smooth, creamy texture. Jarred Roasted Red Bell Peppers: Add a sweet, smoky flavor to the dip; be sure to pat them dry so the hummus doesn’t turn out watery. Garlic: Adds punchy, savory flavor. Always use fresh garlic when making hummus. Sumac, Cumin, And Cayenne Pepper: A warm, slightly tangy spice blend with a touch of heat. Sumac, often used in Middle Eastern cooking, is optional but really nice if you have it (you can find it online or in the spice section of many large supermarkets). Salt And Sugar: Salt brings out all the flavor in the hummus, while a bit of sugar helps highlight the natural sweetness of the roasted red peppers. Extra-Virgin Olive Oil: Adds richness and helps everything come together with a smooth texture. Pine Nuts (Optional): Great for topping the hummus with a little crunch and toasty flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1. Purée the ingredients. In a food processor, combine the chickpeas, lemon juice, tahini, roasted red peppers, garlic, sumac (if using), cumin, cayenne, salt, sugar, and olive oil. Process for 1 to 2 minutes until smooth and creamy. Processing for the full 1 to 2 minutes is key—longer blending time breaks down the chickpeas for a smoother finish. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning if needed. Step 2: Spoon, swirl and serve. Transfer to a serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle with olive oil, sprinkle with sumac (if using), and garnish with toasted pine nuts, if you like. Serve the roasted red pepper hummus at room temperature with pita bread, pita chips, or crudités. More Dip Recipes You May Like Print Roasted Red Pepper Hummus With a hint of smoky sweetness, this creamy roasted red pepper hummus is a fresh take on a Mediterranean classic.  Servings: 3 cupsPrep Time: 20 minutes minutesTotal Time: 20 minutes minutes 2 (15-oz) cans chickpeas, well-drained ¼ cup freshly squeezed lemon juice, from 2 lemons¼ cup sesame tahini, well-stirred⅔ cup jarred roasted red bell peppers, drained and patted dry, roughly chopped2 cloves garlic, roughly chopped¾ teaspoon sumac, plus more for serving (optional but recommended)Heaping ¼ teaspoon cumin⅛ teaspoon cayenne pepper1 teaspoon salt¼ teaspoon sugar3 tablespoons extra-virgin olive oil, plus more for drizzling2 tablespoons pine nuts, toasted, for serving (optional, see note) In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, sumac (if using), cumin, cayenne pepper, salt, sugar, and olive oil. Process for 1 to 2 minutes, until smooth and creamy. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning, if necessary.Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with sumac (if using), then garnish with the toasted pine nuts (if using). Serve at room temperature with pita bread, pita chips, or crudités. Note: To toast pine nuts, heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.) Make-Ahead Instructions: Red pepper hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving. Serving: 0.25 cupCalories: 163kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 215mgFiber: 5gSugar: 3g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

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This post may contain affiliate links. Read my full disclosure policy. This vibrant roasted red pepper hummus is easy to make, full of flavor, and so much better than anything from a tub—you’ll never go back to the store-bought stuff. This roasted red pepper hummus is one of those dips that feels a little special but couldn’t be easier to make. It starts with canned chickpeas and jarred roasted red peppers, so there’s no cooking involved—just toss everything in the food processor and blend. Like baba ganoush, whipped feta dip, or classic hummus, it’s perfect as part of a Middle Eastern-inspired spread or served with pita and veggies for snacking. You can even swap it in for the regular hummus on my always-popular hummus board—it’s always a hit. I like to finish roasted red pepper hummus with a swirl of good olive oil, a sprinkle of sumac, and a handful of toasted pine nuts for texture and a pop of flavor. Bonus: it can be made up to two days in advance; just bring it to room temperature before serving. What You’ll Need To Make Roasted Red Pepper Hummus Chickpeas: The base of the hummus, giving it that creamy texture and a nice boost of protein. Lemon Juice: Adds bright, fresh acidity to balance the richness of the tahini. Sesame Tahini: Gives the hummus its signature nutty flavor and smooth, creamy texture. Jarred Roasted Red Bell Peppers: Add a sweet, smoky flavor to the dip; be sure to pat them dry so the hummus doesn’t turn out watery. Garlic: Adds punchy, savory flavor. Always use fresh garlic when making hummus. Sumac, Cumin, And Cayenne Pepper: A warm, slightly tangy spice blend with a touch of heat. Sumac, often used in Middle Eastern cooking, is optional but really nice if you have it (you can find it online or in the spice section of many large supermarkets). Salt And Sugar: Salt brings out all the flavor in the hummus, while a bit of sugar helps highlight the natural sweetness of the roasted red peppers. Extra-Virgin Olive Oil: Adds richness and helps everything come together with a smooth texture. Pine Nuts (Optional): Great for topping the hummus with a little crunch and toasty flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1. Purée the ingredients. In a food processor, combine the chickpeas, lemon juice, tahini, roasted red peppers, garlic, sumac (if using), cumin, cayenne, salt, sugar, and olive oil. Process for 1 to 2 minutes until smooth and creamy. Processing for the full 1 to 2 minutes is key—longer blending time breaks down the chickpeas for a smoother finish. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning if needed. Step 2: Spoon, swirl and serve. Transfer to a serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle with olive oil, sprinkle with sumac (if using), and garnish with toasted pine nuts, if you like. Serve the roasted red pepper hummus at room temperature with pita bread, pita chips, or crudités. More Dip Recipes You May Like Print Roasted Red Pepper Hummus With a hint of smoky sweetness, this creamy roasted red pepper hummus is a fresh take on a Mediterranean classic.  Servings: 3 cupsPrep Time: 20 minutes minutesTotal Time: 20 minutes minutes 2 (15-oz) cans chickpeas, well-drained ¼ cup freshly squeezed lemon juice, from 2 lemons¼ cup sesame tahini, well-stirred⅔ cup jarred roasted red bell peppers, drained and patted dry, roughly chopped2 cloves garlic, roughly chopped¾ teaspoon sumac, plus more for serving (optional but recommended)Heaping ¼ teaspoon cumin⅛ teaspoon cayenne pepper1 teaspoon salt¼ teaspoon sugar3 tablespoons extra-virgin olive oil, plus more for drizzling2 tablespoons pine nuts, toasted, for serving (optional, see note) In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, sumac (if using), cumin, cayenne pepper, salt, sugar, and olive oil. Process for 1 to 2 minutes, until smooth and creamy. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning, if necessary.Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with sumac (if using), then garnish with the toasted pine nuts (if using). Serve at room temperature with pita bread, pita chips, or crudités. Note: To toast pine nuts, heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.) Make-Ahead Instructions: Red pepper hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving. Serving: 0.25 cupCalories: 163kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 215mgFiber: 5gSugar: 3g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link