Best Sweet Red Pepper Hummus Recipes

SWEET RED PEPPER HUMMUS

Steps:

• Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 4 teaspoons salt, and 2 teaspoons pepper in the bowl of a food processor fitted with the steel blade. Process until the mixture is coarsely pureed. Taste for seasonings, and transfer to a serving bowl. Drizzle with olive oil, sprinkle with toasted pine nuts, and serve cold or at room temperature with pita triangles and vegetables.

SPICED SWEET ROASTED RED PEPPER & FETA HUMMUS

Steps:

• In an electric blender or food processor, puree the chickpeas, red peppers, Feta, 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 hummus 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.

SPICED SWEET ROASTED RED PEPPER HUMMUS

Steps:

• In a food processor, puree the chick peas. Then add in the red peppers, lemon juice, tahini, garlic,cumin, cayenne and salt. Process until the mixture is fairly smooth and slightly fluffy. Sprinkle the parsley over it before you serve.

SPICED SWEET ROASTED RED PEPPER HUMMUS

Steps:

• In an electric blender or food processor, puree 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 hummus 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.