Recipe: Appetizing 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? Hummus made with roasted red bell peppers, tahini and spices.

Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. I was intrigued by the idea of adding sundried tomatoes.the only change I made was to roast the garlic first as I find raw garlic. Sweet roasted sweet pepper and sundried tomato pasta! You can have sundried tomato with fire roasted bell peppers and walnut hummus using 13 ingredients and 7 steps. Here is how you cook that.

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

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

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. Spread a little pesto on each slice of toast.

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

1. 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.
2. prepare seasoning only when chickpeas are cooked fully..
3. dice onions, garlic and whizz in blender the walnuts and first dry roast with a dash of salt..
4. meanwhile keep peppers for roasting on direct flame and when completely charred .......let cool and peel skin under cold water..
5. assuming you already have sundried tomato, add into blender.
6. 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..
7. 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.....

Cut the peppers and tomatoes into strips and arrange on top. Cashel blue, walnut and grape bruschetta salad. Sundried tomato and pancetta quiche with parmesan pastry. Roasted red pepper lentil hummus is a healthy hummus low in sodium but full of flavor, perfect for most diets! You can use orange or yellow bell peppers instead of red if that's what you have on hand.

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