Hummus Roasted Red Pepper Recipes by Southern

posted by Southern 06-08-99 3:39 PM


1 red pepper
32 oz. chickpeas (two 16-oz. cans)
1/3 cup lemon juice
1-1/2 teaspoons minced garlic or garlic powder
1 tablespoon olive oil

Slice red pepper, removing seeds. Coat slices with olive oil, then roast under broiler until soft.

Drain one can of chickpeas, reserving liquid.

Pour contents of the other can of chickpeas (undrained) into blender or food processor and blend until thick.

Add olive oil, lemon juice, roasted red pepper, and garlic. Blend in remaining chickpeas, adding liquid as necessary to maintain consistency.

Serve with tortilla chips or toasted pita bread wedges.

SOURCE: Younger Hipper Martha


1 can chick peas, drained
2 large bottled red pepper steaks (Sun of Italy brand)
1 small onion, cut into chunks
1 clove garlic, peeled
1/2 cup tomato sauce
1 lemon (juice only)
1 teaspoon Southwestern spice blend (or use cumin)
Pinch cayenne, to taste
Black pepper, to taste

Puree all ingredients in a blender. Serve with raw vegetable "chips". Yields: About 2 cups

SOURCE: Dr. Gabe Mirkin's Fat Free Clinic


HURRAY FOR HUMMUS (Red pepper variation)

19 oz. can of chickpeas, drained & rinsed (540 mL)
1/4 cup red peppers, chopped and roasted (50 mL)
3 tablespoons each lemon juice and water (50 mL)
1 tablespoon olive oil (15 mL)
1/4 teaspoon salt (1 mL)
2 cloves garlic, minced

Blend chickpeas, red peppers, lemon juice, water, olive oil, and salt until smooth in food processor.

Stir in garlic.

Can be covered and refrigerated for up to 3 days. Makes 2 cups (500 mL).

SOURCE: Canadian Living

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