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

sundried tomato with fire roasted bell peppers and walnut hummus. In this recipe, using homemade roasted peppers will lend a smoky flavor that adds a subtle note to the smokiness from the chipolte seasoning. This hummus can be served as a dip or wrapped up in a pocketless pita. I plan to add a recipe for my favorite pocketless pitas sometime soon.

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! It's packed with umami flavour, is creamy, fresh and vegan! You can cook sundried tomato with fire roasted bell peppers and walnut hummus using 13 ingredients and 7 steps. Here is how you achieve it.

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

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

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 with Italian Herbs Hummus. We blended our classic hummus with roasted red peppers for a bold flavor that will have you dipping everything in Cooked Chickpeas, Water, Tahini (Ground Sesame), NonGMO Soybean Oil, Red Bell Pepper, Garlic.

sundried tomato with fire roasted bell peppers and walnut hummus instructions

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.....

I smeared Sabra's Roasted Pine Nut Hummus on flatbread, then topped it will all sorts of goodies. The only thing that could make this flatbread better is dipping the thing in more hummus. I'm heavily biased, but I also deeply believe Sabra's Spinach & Artichoke, Tuscan Herb Garden, or Basil Pesto hummus. Sun dried Tomato Hummus makes a wonderful addition to any get together or as a sandwich spread or snack. Get this simple, family favorite hummus Hummus is so simple to make, even up to a few days before serving, and is always a crowd-pleaser.