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Roasted red pepper dip & Herbed hummus
Earthly Superfood
A creamy, flavorful dip for the crackers, carrots, and cucumbers. Great for gatherings.
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Prep Time
10
minutes
mins
baking time
30
minutes
mins
Total Time
40
minutes
mins
Course
condiments, Dip, Snack
Cuisine
American, Mediterranean
Servings
4
servings
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.
Keyword
condiments, dip, dip for crackers, ethiopian vegan dishes, hummus, roasted red pepper dip, snacks