Roasted red pepper dip and herbed hummus are two different recipes unique in their own way. The roasted peppers taste good and go well with crackers or any vegetables. Herbed hummus can be used as a dip or use as a spread in bread or wrap. You may be wondering what is the connection between these two recipes. I tried this for the vegan Christmas dinner menu where I wanted holiday colors (red and green) as a dip.
This is a great appetizer spread for the crowd and goes well on the charcuterie board. I have already tried avocado hummus, with a different shade of green. These dips are so creamier and tasty, kids will also love this dip/spread.
Table of Contents
Food for the thought
“Music expresses that which cannot be put into words and that which cannot remain silent”
― Victor hugo
Benefits of the ingredients (source)
Chickpeas and other legumes have calcium, magnesium, fiber, and other nutrients for strong bones.
Sesame seeds are rich in protein, vitamins, minerals, and antioxidants.
Peppers they’re low in calories and are loaded with good nutrition. All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber. Compared to green bell peppers, the red ones have almost 11 times more beta-carotene and 1.5 times more vitamin C.
Video
Steps for preparing Roasted red pepper dip
- Preheat the oven to 400°F.
- Place the peppers and garlic on a baking sheet and brush them with oil and bake for 30 minutes flipping the peppers halfway through. Switch off.
- Remove the skin, stems, and seeds. Roast the walnuts.
- In a processor, combine peppers, walnuts, garlic, cayenne, agave nectar, balsamic vinegar, olive oil, and process high until smooth.
- Top them with olive oil and cayenne.
Steps for preparing Herbed hummus
- In a processor combine boiled chickpeas, tahini, cilantro, jalapeno, cooked chickpeas water, lemon juice, olive oil, and salt. Process until smooth on high.
- Transfer to the serving bowl Drizzle with a little more olive oil and 2 pinches of cayenne on top.
Variations
Nuts: use pecans instead of walnuts.
Hummus: You can use avocado hummus or different flavors can be used.
Herbs: use parsley, or any dry herbs to make a different herbed flavor.
Related recipes
- Cranberry sauce
- Tzatziki sauce
- Zhoug ~ spicy cilantro sauce
- Chipotle sauce
- Avocado dip with greek yogurt
- Hummus
- Herbed tahini sauce
Questions/Tips
Can I roast peppers on the grill?
It would be the perfect way of roasting peppers. If roasting in the outdoor grill the dip will taste like barbeque. You can directly roast on the fire on top of the gas stove too.
Should I peel the skin for peppers?
Yes. Make sure you peel the skin of peppers or it may not grind to a creamy dip.
Can I use any other nuts instead of walnuts?
Pecans can be used instead of walnuts. Cashew nut and almonds will turn the dip so rich and creamy that you cannot get the flavor of roasted peppers.
Can I use different color pepper?
I have never tried with yellow and orange peppers. Green peppers with jalapeno taste awesome.
What are herbs can I use in hummus?
Cilantro, parsley can be used or a combination of these herbs can be used. If using strong herbs like basil, mint reduce the quantity you are adding. Alternatively, you can add dry herbs.
Can I use canned beans?
Yes. The canned beans are handy and no prep work is needed. Do not discard the water.
How to make my hummus creamy?
The secret of creamy hummus is adding boiled or canned chickpeas water. While preparing hummus use this chickpeas water to make it creamy.
Can I use water instead of boiled chickpeas water while grinding hummus?
Yes, if you have discarded or you boiled in the right way that you don’t have water in chickpeas, use regular water.
What can I use these dips for?
Roasted red pepper dip is good for snacking. But there is always an option of finding different ways to use it when we have more. You can use it as a salad dressing. The nuts and roasted peppers taste wonderful in the salad.
Hummus can be used in many ways. Like dip, spreads for bread, or spread for a healthy wrap.
Meal prep/ How to store the dips
The roasted red pepper dip and herbed hummus can be stored in the refrigerator for a week and can be kept frozen for 1-3 months. The roasted red pepper is flavorful when fresh but if frozen you cannot get the roasted flavor.
Recipe card for roasted red pepper and herbed hummus
Roasted red pepper dip & Herbed hummus
Ingredients
Roasted red pepper dip
- 2 red peppers halved
- 3/4 cup walnuts
- 1 clove garlic
- 1 tsp cayenne pepper
- 1/2 tbsp agave nectar
- 1/2 tbsp balsamic vinegar
- 2 tbsp olive oil
- salt to taste
Herbed hummus
- 1 cup chickpeas cooked/canned
- 3 tbsp tahini
- 1 cup cilantro loosely packed
- 1/2 jalapeno chopped
- 1/3 cup chickpeas water from canned/cooked
- 2 tbsp olive oil
- 1/8 tsp lemon juice
- salt to taste
Instructions
Roasted red pepper dip
- Preheat the oven to 400°F.
- Place the peppers and garlic on a baking sheet and brush them with oil and bake for 30 minutes flipping the peppers halfway through. Switch off.
- Once cool, remove the stems, seeds, and peel the skin.,
- Meantime, roast the walnuts until warm and keep aside.
- In a processor, combine peppers, walnuts, garlic, cayenne, agave nectar, balsamic vinegar, olive oil and process high until smooth.
- Transfer to the serving bowl Drizzle with little more olive oil and 2 pinches of cayenne on top.
Herbed hummus
- In a processor combine boiled chickpeas, tahini, cilantro, jalapeno, cooked chickpeas water, lemon juice, olive oil, and salt.
- Process until smooth and creamy on high.
- Transfer to the serving bowl Drizzle with a little more olive oil and 2 pinches of cayenne on top.