Recipe: Tasty sundried tomato with fire roasted bell peppers and walnut hummus

sundried tomato with fire roasted bell peppers and walnut hummus. Combine roasted peppers with the remaining ingredients in a food processor and puree. Top with optional chili flakes and serve with warm pita Have you tried Roasted Red Pepper or Sun-Dried Tomato Hummus? Recipe Variations Fire Roasted Tomato Hummus with Basil: Prepare hummus as directed.

I plan to add a recipe for my favorite pocketless pitas sometime soon. Hummus made with roasted red bell peppers, tahini and spices. We make a lot of hummus in my home, and this Roasted Red Pepper Hummus is one of our favorite variations. You can cook sundried tomato with fire roasted bell peppers and walnut hummus using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of sundried tomato with fire roasted bell peppers and walnut hummus

Prepare of seasoning.
You need 1 medium of onion roughly chopped and sauteed..
It's 1/4 cup of lemon juice.
Prepare 1/4 cup of tahini or crushed pasted sesame seeds.
You need 1 of red bell pepper covered in olive oil and fire roasted well..
It's 1/2 cup of sundried tomato.
You need 1 dash of paprika seasoning.
You need 4 of garlic cloves roasted in salt ..
You need 1/4 cup of extra virgin olive oil.
Prepare 1/4 tsp of salt.
It's of base ingredient.
It's 1 cup of cooked garbanzo/chickpeas.
It's 1/3 cup of walnuts roasted with garlic.

Smoky, peppery, garlicky, and sweet with a kick of spice, this silky smooth hummus is a flavor sensation. Sun Dried Tomato with Italian Herbs Hummus. An abundance of finely roasted garlic gives this hummus a richer, deeper taste that goes great with just about anything. Cooked Chickpeas, Water, Tahini (Ground Sesame), NonGMO Soybean Oil, Garlic, Salt, NonGMO Citric Acid, Red Bell Pepper.

sundried tomato with fire roasted bell peppers and walnut hummus step by step

if you ve got canned chickpeas its good but I love the fresh taste of soaking chickpeas in hot water with a few tea leaves and pressure cooking it for six rounds or until done and mashy . keep aside.
prepare seasoning only when chickpeas are cooked fully..
dice onions, garlic and whizz in blender the walnuts and first dry roast with a dash of salt..
meanwhile keep peppers for roasting on direct flame and when completely charred .......let cool and peel skin under cold water..
assuming you already have sundried tomato, add into blender.
add all ingredients above into blender and whizz until it has a gritty consistency. if you desire a smooth consistency add some of the strained chickpea water .......1/4 cup. this is only when desired..
store in jar and when you like to serve it, place it in your favourite dip bowl and add 2 tablespoons olive oil and sprinkle paprika powder with 4 walnuts arranged like a flower and draw lines with a knife to create a paprika pattern......wow ur guests.....

Sweet roasted sweet pepper and sundried tomato pasta! It's packed with umami flavour, is creamy, fresh and vegan! Once the red peppers are roasted everything gets whizzed in a food processor and that's it! I served this with linguine but this would be delicious on any kind of. Sun dried Tomato Hummus makes a wonderful addition to any get together or as a sandwich spread or snack.