It’s been awhile since I tried a new hummus flavor. I’ve made quite a few different kinds of hummus already–like Avocado Hummus, Lemon Artichoke Hummus, Black Olive Hummus, Black Bean Hummus, Sun-Dried Tomato Hummus, Pumpkin Hummus, and good old regular Hummus! Roasted Red Pepper Hummus was next on my list. It was worth trying–the roasted red peppers, blended with tahini, lemon juice, garlic, and other spices give this hummus a nice flavor and a creamy consistency that’s great for spreading on pita bread or other breads (I also like it on sourdough) and also for using as a dip with veggies, tortilla chips, or crackers. If you’re a hummus fan like I am, you just may want to try this out!
ROASTED RED PEPPER HUMMUS by NancyC
Makes about 2 cups
1 (15-ounce) can garbanzo beans (chickpeas), drained
3/4 cup roasted red bell pepper pieces from a jar, drained
1/2 cup tahini
1/3 cup lemon juice
2 to 3 Tablespoons olive oil (start with 2 and add 1 more if consistency is too thick)
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon ground paprika
1/8 teaspoon ground cayenne pepper
1 teaspoon cumin
1 teaspoon salt
Optional: 1 to 2 Tablespoons additional finely chopped roasted red bell pepper from jar, for garnish
In a high-speed blender or food processor, add all ingredients and mix until everything is well blended.
Spoon hummus into a serving bowl and garnish with chopped roasted red bell pepper if desired. Serve with crackers, tortilla chips, fresh veggies, or warmed or toasted pita bread. Note: the garlic and pepper flavor get a little stronger the day after this hummus is made.
I’m glad hummus is healthy, because it’s one of my favorite things to eat or snack on. What’s your favorite healthy snack or dip?
I made this dip against my better judgement. I say that because it’s so hard to stop eating it–it’s totally addicting if you love creamy, cheesy, southwestern-style dips! You bake this in the oven and when it’s done, you dig in while it’s still warm with your favorite tortilla chips. And you may have to force yourself to stop! I added some chopped green chiles to the recipe I had found at Food.com and made it slightly differently. All I can say is, wow–this dip is good! You need to try it sometime!
TEXAS TRASH WARM BEAN DIP by NancyC, adapted from Food.com Makes a 9 x 13″ pan
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1 (4-ounce) can chopped green chiles, drained
2 (16-ounce) cans refried beans
1 (1-ounce) package taco seasoning mix
2 cups shredded Sharp Cheddar Cheese, divided
2 cups shredded Monterey Jack Cheese, divided
Preheat oven to 350˚F. Grease or spray a 9 x 13″ baking pan; set aside. In large bowl, blend softened cream cheese and sour cream. Add in green chiles, then mix in refried beans until combined. Stir in taco seasoning mix, blending everything well, then mix in 1/2 cup each of the Cheddar and Montery Jack cheeses (a total of 1 cup), blending into the mixture well. Spread mixture evenly into the bottom of the baking pan. Sprinkle evenly with the remaining Cheddar and Monterey Jack cheeses (you’ll have a total of 3 cups of cheese to sprinkle on top). Bake at 350˚F for 25 to 30 minutes, or until cheese is melted and slightly browned. Serve with tortilla chips.
This dip is great to make for parties, game-watching, or even when you’re watching the Oscars. Are any of your favorite movies or actors and actresses nominated for awards?
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