Roast Red Pepper (I broil mine in the
hing!). When I make my hummus and serve it on the
Combine garbanzo beans, lemon juice, olive oil, tahini, red pepper, salt, and garlic in a food processor; blend until smooth. Stir in reserved liquid to desired texture.
ahini, lemon juice, garlic,& roasted red peppers, and blend until well
rain beans.
Chop pepper.
Combine beans, pepper, and next 5
dvance.
Roughly chop the red peppers, saving about a tablespoon
Place chickpeas, banana pepper, artichoke hearts, baby arugula, olive oil, apple cider vinegar, tahini, cumin, bouquet garni, red pepper flakes, salt, and pepper in a food processor.
Pulse 3 or 4 times to start. Process for about 1 minute; scrape down sides of processor bowl. Continue to process until large pieces are finely chopped and hummus is to your desired consistency, 1 to 2 minutes. Thin with water, if too thick, adding a few teaspoons at a time.
Whisk hummus, milk, ranch dressing mix, parsley flakes, and salt together in a bowl.
Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
ver the tops.
For Red Pepper Sauce:.
Melt butter in
Saute onions in olive oil until translucent, about 5 minutes on medium heat.
Add mushrooms and saute for another five minutes.
Add red pepper, and saute for two more minutes.
Put on low and add lemon juice and wine.
Add seasonings. It is best served warm.
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
nd set aside.
Slice red pepper in half and take out
Combine half the garbanzo beans with half the red bell pepper, Cubanelle pepper, banana peppers, jalapeno peppers, and serrano peppers in a blender or bowl of a food processor. Add red pepper flakes, cayenne pepper, garlic, olive oil, sesame seeds, and cumin. Blend until well mixed.
Stir remaining garbanzo beans and peppers into the blender or food processor. Pour in 1 tablespoon reserved garbanzo bean liquid, or amount required to thin mixture to desired consistency, and blend until smooth.
In a food processor, combine red pepper, green pepper, jalapenos, olive oil, garlic, salt, pepper, lemon juice, and hot sauce.
Blend ingredients until smooth.
Drain chickpeas.
Add chickpeas to the food processor and blend until smooth, adding additional olive oil if necessary.
Transfer to sealed container and chill for several hours.
Serve with pretzels, carrots, or bagel chips and enjoy.
alf a jar of roasted red peppers in water (also add
Place all ingredients except the roasted red pepper in a food processor.
Process until beans are fairly well chopped, about 2-3 minutes, scraping sides every minute or so to ensure all the spices get included.
Coarsely chop the roasted red pepper and add to bean mixture. Process an additional 2-3 minutes depending on how creamy you like it.
Place in a glass container and cover tightly.
Refrigerate several hours to allow the flavors to develop.
Add chick peas to processor and puree.
Add roasted pepper and remaining ingredients.
Puree until smooth.
Refrigerate.
Serve with cracker,small pitas, vegetables.
emove top of red pepper, remove seeds and cut red pepper into quarters. Flatten
To make the roasted red pepper pesto (this is optional but
br>Add scallops, salt and pepper and stir until just opaque