For Timbales:.
Preheat oven to
Roast Red Pepper (I broil mine in the oven for about 20 minutes) and
hing!). When I make my hummus and serve it on the
For Sea Scallops.
Heat butter
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.
he pan.
Saute the red pepper in 1 tablespoon of oil
aking sheet. Bake for 15-20 minutes.
For red pepper sauce, combine all
ahini, lemon juice, garlic,& roasted red peppers, and blend until well
rain beans.
Chop pepper.
Combine beans, pepper, and next 5
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.
oughly chop the red peppers, saving about a tablespoon for garnish.
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.
ring to boil and simmer for 30-60 minutes to further
he oven to 450\u00b0F. For the red pepper sauce, place peppers, skin
To make the roasted red pepper pesto (this is optional but
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.
eaves in salted boiling water for 2-3 minutes. Drain and
alf a jar of roasted red peppers in water (also add
ound almonds, breadcrumbs, lemon zest, red pepper, thyme and 1/2 cup
Combine red pepper jelly and 1 tbsp of