Tag: girdon ramsay king ranch chicken

Roasted Red Pepper Hummus

After a long weekend of eating whatever I wanted (which, if I let myself, isn’t usually healthy!), I am back on track with my healthy eating. This week I prepared some roasted red bell pepper hummus from scratch to eat as a snack with some fresh vegetables. Why do I love hummus? Because it is a healthy snack that actually satisfies your hunger! Hummus is extremely versatile, from the way it is prepared (oh, the possibilities!), to what you eat it with. One of my favorite flavors is roasted red pepper hummus. The Magic Bullet makes this appetizer super easy to make at home, and it will last you for days! I like to serve hummus with vegetables to keep things healthy, but it also goes well with flat bread, crackers, pita chips, or tortilla chips. What is your favorite way to eat hummus?

5.0 from 2 reviews
Roasted Red Pepper Hummus
 
Print
Prep time
25 mins
Cook time
5 mins
Total
30 mins
 
Type: Appetizer
Serves: 4
Ingredients
  • 1 large red bell pepper
  • ½ can (15 oz) garbanzo beans, rinsed and drained
  • 1 tbsp lemon juice
  • 2 tsp tahini
  • 1 tsp olive oil, divided
  • 1 small garlic clove, minced
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • ⅛ tsp pepper
  • Pinch of cayenne pepper (if you want it spicy!)
  • ¼ tsp paprika for garnish
Instructions
  1. Stand the red bell pepper up, stem pointing up, and slice the red bell pepper in half parallel to the cutting board. Place the bottom half in the fridge, and remove the stem and seeds from the top half. Slice the top half in two.
  2. Transfer to a toaster oven and broil for 5 minutes, turning each piece over halfway through.
  3. Transfer to a bowl and cover with a towel for 15 minutes.
  4. Remove the blackened skins, then add to a Magic Bullet cup fitted with a flat blade attachment.
  5. Pulse until well blended, then add the remaining ingredients, reserving ¼ tsp olive oil for topping.
  6. Alternate between blending and shaking up the cup until you have a smooth batch of hummus.
  7. Garnish with paprika and olive oil.
Makes 1 cup
    3.2.1753

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King Ranch Chicken Casserole

Bahhhhh, I can’t find my spatula!! I hate when this kind of stuff happens. It’s not just any spatula either. It’s my offset spatula- the one I use for all my frosting and spreading needs. UGH! I just had it the other day when I put together my Strawberry Cupcakes. I don’t understand how things just up and walk away sometimes. And I lost my meat thermometer the other day. Boy, am I on a roll. So I guess the rest of my day I am going to be spending searching for that darn thing.

Aside from the disappearing act my kitchen utensils are performing lately, I wanted to talk to you about another not completely seasonally appropriate dish haha. Please bare with me- like I said yesterday, I’ve got to get these recipes out of the way so we can move on to the summery type dishes : )

Just like the Skillet Shepherd’s Pie that I shared yesterday, I made this casserole for my parents when they were here last month. This is not something I could typically make my Husband for dinner on a normal night so I was interested to see if he would eat it. He isn’t a fan of creamy, cheesy things. And casseroles in general aren’t his thing. He likes to have “divisions” in his dinner, ya know? Meat here, broccoli there, and mashed potatoes over here. He doesn’t want his food to be all jumbled in one. Me on the other hand? Jumble it up baby : D But guess what? I made him try it… and he liked it! Score! Now I have something else I can add to our menu rotation. Continue reading

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