Try this Spicy Red Pepper Hummus recipe, or contribute your own.

Still searching for what to cook ?

Name: Spicy Red Pepper Hummus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 +4 cup+tbsp Extra virgin olive oil; 2 Red bell pepper seeded and chopped; 4 Jalapeno peppers seeds reserved and chopped; 1/4 cup Shallots chopped; 8 cloves Garlic chopped; Salt and pepper to taste; 2 1/2 cups canned chickpeas rinsed and drained; 1 tablespoon Fresh lemon juice

Find the most delicious recipes here

INGREDIENTS

1/2 +4 cup+tbsp Extra virgin olive oil
2 Red bell pepper ; seeded and chopped
4 Jalapeno peppers ; seeds reserved and chopped
1/4 cup Shallots ; chopped
8 cloves Garlic ; chopped
Salt and pepper ; to taste
2 1/2 cups canned chickpeas ; rinsed and drained
1 tablespoon Fresh lemon juice

Servings

INSTRUCTIONS

1) Add 4 tablespoons of the olive oil to heat a heavy-bottomed 10 inch skillet over medium-high heat, and add the red peppers, jalapenos, shallots, and garlic and sweat until soft, about 10 minutes.

2) Season with salt and pepper to taste to help release the juices and stir with a wooden spoon. Add the chickpeas and cook, stirring often, until the mixture is softened further and the juices have reduced slightly, about 5 minutes.

3) turn off the heat and let cool slightly. Transfer the mixture to a food processer or blender and blend until the remaining 1/2 cup of olive oil in a slow thin stream as you do.

4)Transfer to a bowl and adjust the seasoning with salt and pepper to taste. Cool to room temperature, then whisk in the lemon juice. Store in the refrigerator for up to 1 week.

NOTES

Alert editor

Spicy Red Pepper Hummus

1/2 +4 cup+tbsp Extra virgin olive oil
2 Red bell pepper seeded and chopped
4 Jalapeno peppers seeds reserved and chopped
1/4 cup Shallots chopped
8 cloves Garlic chopped
 Salt and pepper to taste
2 1/2 cups canned chickpeas rinsed and drained
1 tablespoon Fresh lemon juice

1) Add 4 tablespoons of the olive oil to heat a heavy-bottomed 10 inch skillet over medium-high heat, and add the red peppers, jalapenos, shallots, and garlic and sweat  until soft, about 10 minutes.

3) turn off the heat and let cool slightly. Transfer the mixture to a food processer or blender and blend until the remaining 1/2 cup of olive oil in a slow thin stream as you do.

4)Transfer to a bowl and adjust the seasoning with salt and pepper to taste. Cool to room temperature, then whisk in the lemon juice. Store in the refrigerator for up to 1 week.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (901g)
Recipe Makes: Servings

Calories: 834
Calories from Fat: 66 (8%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 3.1g
Cholesterol 0mg		0 %
Sodium 1769.4mg		61 %
Potassium 1787.8mg		47 %
Total Carbohydrate 162.9g		48 %
	Dietary Fiber 30.6g	122 %
	Sugars, other 132.3g
Protein 33.7g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 834

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe