Spicy Roasted Red Pepper Hummus
Spicy Roasted Red Pepper Hummus is super creamy and delish! Any appetizer that is done in 5 minutes or less is almost always a winner in my book. This is the hummus I am going to serve as an app for Thanksgiving. It has the perfect lil’ kick of heat and can be used as a spread, dip, or eaten by the spoonful. My kiddo couldn’t wait for the spoon and starting dipping his hand in the food processor. Note: Don’t shoot food around toddlers. It’s mental. However, it makes for some cute pics. 😉
I’ll keep this post short ‘n sweet. If you’re looking for something quick, easy, and cheap to concoct for a soiree or just yourself or your fam, this is an awesome recipe. I definitely suggest a hummus for a T-day appetizer as well. Hummus is always a crowd pleaser. I have an awesome recipe for an artichoke, basil, and balsamic hummus, too! Enjoy!
- 1/2 15 oz can cannellini beans - drained
- 1/2 15 oz can of garbanzo beans -drain and save 1/2 a shot glass of bean liquid for hummus
- 3/4 C roasted peppers (if using jarred peppers, drain well)
- 2 heaping Tbl tahini
- 2 Tbl spicy taco sauce/hatch sauce
- 1 tsp lemon juice
- 2 tsp lime juice
- 1 clove of garlic
- 1/4 tsp of salt (or to your taste)
- Place all the ingredients in a small food processor and blend well
- If too thick, slowly add water until you've reached your desired consistency
- I drizzled hot sauce on top and garnished with small slices of lemon and lime and a couple slices of roasted peppers.
Beet Hummus with Mint
Beet Hummus with Mint is something I’ve wanted to make for a while now, as it seems to be the ‘hip’ hummus these days. Garlic is out, anything off ‘beat’ (haha) is in. Ignore my humor. 😉 I made this recipe a few times in order to reach the perfect balance of ingredients. I didn’t want it to be too sweet or too earthy. This awesome Beet Hummus with Mint is my final and ‘perfect’ dip. If someone would’ve told me that beet hummus would be a thing years ago I would’ve said, “gross, we’ve gone too far.” Thankfully, I’m with the progressive crew these days… rollin’ with the homies. 😉
I blended mint and beets and then garnished with fresh pomegranate seeds since I had half of a pomegranate left over from my kiddo’s birthday party (for my fall sangria – yum!).
Beet Hummus with Mint is an awesome appetizer for a soiree! It’s totally gorgeous, unique, delicious, easy, and healthy. What more could you ask for?! Let me know your thoughts and send me pics in the comment section of your creations!
- 1/2 can garbanzo beans (save a shot glass worth of bean juice) - drained
- 1/2 can cannellini beans (the beans should total 15 ounces together) - drained
- 2 Tbl tahini sauce (not heaping)
- 5-7 drops edible lemon essential oil OR lemon juice (if using fresh lemon, squeeze one large slice)
- 5 mint leaves
- 1 8.5 oz can of beets -drained OR 1 small beet
- 1/2 tsp agave syrup (or syrup of your choice)
- Dash of salt
- *Oil, mint leaves, pepper, and pomegranate seeds for garnish
- Blend all ingredients (except garnish) in a blender or immersion blender
- Garnish with oil, mint leaves, pepper, and pomegranate seeds
- Serve with veggies or chips of your choosing!
Artichoke Balsamic & Basil Hummus
Artichoke Balsamic & Basil Hummus is my most favorite hummus of the year! I have a true love affair with this hummus. I’m cheating on my old love, sun-dried tomato and basil hummus (recipe coming soon), with my new love. Believe me, she’s worth it. My husband doesn’t even like artichokes but loves the crap outta this recipe. I am a big fan of serving this with crackers and little brushetta-esk toasts. However, veggies, pretzels, pita bread, and other dipping vessels will more than suffice as well. So chomp down and do you! Just do it with this damn fine Artichoke Balsamic & Basil Hummus. Guilt free, regret free, recipe of the year.
To jazz it up, I often throw in some parmesan cheese and garnish with that as well. In the recipe you see today, I used marinated artichoke hearts, however, if I had a can of artichoke hearts, I would’ve marinated them myself for a few hours or overnight in this: Olive oil, balsamic, salt, pepper, oregano, and fresh basil. Then I would’ve ignored the balsamic in the recipe card. If you’re lookin’ for quick, easy, delicious, impressive, and sexy apps for a soiree, you simply must add this to your repertoire. Cheating has never tasted soooo good. 😉
Disclaimer: I am not promoting cheating. Just having a true love affair with food.
PS- My favorite vegan parmesans right now are Violife & Follow Your Heart. 365 also came out with a great shredded parm!
- 1 can garbanzo beans (save the liquid from the can)
- 4 oz marinated artichoke hearts
- 1-2 cloves garlic
- 2-3 tsp lemon juice
- 2 Tbl tahini
- 4 Tbl garbanzo bean liquid (or as much or little as you'd like for texture)
- Salt to taste
- 5 leaves fresh basil
- 1-2 tsp balsamic vinegar
- Parmesan cheese to taste
- Dried or fresh oregano to taste
- Place the tahini, basil, salt, bean liquid, garlic, and artichoke hearts in your mini food processor and puree
- Add the garbanzo beans, lemon juice, balsamic, and any more bean liquid you would like and puree
- If using parmesan cheese and/or oregano, add now and puree again
- Serve and garnish with basil and if you'd like, fresh ground pepper & parmesan cheese
- For a creamier consistency substitute half the can of garbanzo beans for cannellini beans.
- For an even more delicious flavor marinate your own artichokes using: olive oil, balsamic, fresh basil (chopped), dried or fresh oregano, salt, pepper. Marinate for at least a few hours or over night. Do not add the balsamic from the recipe card into the food processor if you've done this.
- Dry Sauvignon Blanc
