roasted red pepper - Kitchen Treaty

Loaded Roasted Red Pepper Hummus

Karen — Sat, 31 Dec 2016 14:05:51 +0000

For the last couple of years, I’ve embraced the “one word” concept for the new year instead of a whole slew of resolutions. I find it refreshing and it helps keep me focused. A couple of years ago, my word was “nourish.” Last year, it was “simplify.” I’m not sure I lived a life that was the epitome of either of those words during their years, but I do feel like it made a difference.

I think my word for 2017 is going to be “flourish.” It’s a bit of a lofty word, and maybe it’s silly but that makes me a little nervous. But I think that only good things can come of striving toward flourishing more in life – be it my own personal health, our family, friendships, and work.

I suppose I can tie the word “flourish” into hummus because hello, hummus is a totally delicious superfood and having it around always helps me eat healthier. And flourish. Clunky segue. Sorry.

This Loaded Roasted Red Pepper Hummus just about the most irresistible hummus I’ve ever made.

I was inspired by this loaded hummus recipes, and wanted to pile one high with kalamata olives, roasted red peppers, and more. Ultimately, I decided that the roasted red peppers needed to go in the hummus, too. I love the smoky addition and the gorgeous orange hue it gives the whole shebang.

And then we pile it on. Toasted pine nuts, fresh basil, red onions, chickpeas, olive oil … good gracious, once you get started loading up your hummus, it’s kind of hard to stop.

Wait. Would it be weird if I change my 2017 word to “hummus?”

More Hummus Recipes

Loaded Roasted Red Pepper Hummus

Smooth, full-of-flavor hummus smothered in Mediterranean toppers. Dip away!

Prep Time 10

Total Time 10

Author Kare

Ingredients

1 15-ounce can chickpeas, drained, but reserve the liquid
1/2 cup roasted red peppers either homemade or from a jar
1/3 cup tahini
3 tablespoons freshly squeezed lemon juice from about one large lemon
2 medium garlic cloves minced
1/2 teaspoon salt plus more to taste

Toppers:

2 tablespoons toasted pine nuts
2 tablespoons diced roasted red peppers
1/4 cup chickpeas
2 tablespoons chopped kalamata olives
A few fresh basil leaves diced
2 tablespoons chopped red onion
A drizzle of good olive oil

Instructions

Add the chickpeas (not the liquid), roasted red peppers, tahini, lemon juice, garlic, and salt to the pitcher of a high-powered blender or food processor fitted with the “S” blade.
Blend, adding the chickpea liquid about 2 tablespoons at a time to get and keep things moving, until the mixture is silky smooth.
Taste and add additional salt if desired.
Scoop into serving bowl and add toppers. Serve with pita wedges and/or fresh veggies (I love this one with sliced cucumbers).

The post Loaded Roasted Red Pepper Hummus appeared first on Kitchen Treaty.

Vegan Hummus, Avocado, & Roasted Red Pepper Gyros

Karen — Wed, 21 Jan 2015 14:50:14 +0000

In the dark of winter, sometimes we lighten up dinnertime by enjoying an indoor “picnic.” We spread a couple of big blankets in the middle of the living room, attempt to keep the dogs away, and dream of spring when we can start doing the same thing outdoors again. It’s a fun change from eating at the table, and it’s an excuse for me to make sandwiches for dinner – or something else equally easy. Basically, a win all around.

Last week, the sandwich of choice was – you guessed it – gyros! These Hummus, Avocado, & Roasted Red Pepper Gyros, being vegan, are pretty far from your typical meat-filled variety, but they’re utterly delicious nonetheless. Inspired by a vegan gyro at a nearby Greek restaurant, I’ve stuffed these pitas with garlicky hummus, creamy avocado, and smoky roasted red peppers. Cucumbers and lettuce lend a bit of green crunch.

Basically, you stuff your pitas, fold ’em up taco-style, and go to town. But don’t actually go to town. Stay home, have a picnic, and eat your gyro.

Vegan Hummus, Avocado, & Roasted Red Pepper Gyros

These fresh and easy vegan gyros make for a light and simple – yet satisfying – dinner (or lunch)!

Prep Time 10

Cook Time 10

Total Time 20

Servings gyros

Author Kare

Ingredients

4 pita breads I use whole wheat
1 cup hummus prepared or homemade
1 8- ounce jar roasted red peppers or about 1 cup homemade
1 avocado pitted and sliced
1/2 medium cucumber peeled and sliced
1/2 small red onion sliced
1 cup romaine or leaf lettuce shredded
Salt & pepper

Instructions

Set a saute pan or indoor grill pan over medium-high heat. Warm pitas on each side until golden and heated through, about 2 minutes.
Lay all four pitas flat. Spread 1/4 cup hummus in the middle of each pita. Top with roasted red peppers, avocado, cucumber, onion, and lettuce. Top with a dash of salt and pepper, if desired. Fold in half and serve.

Notes

Meat Option:

Add chicken. For my carnivorous guy, I whipped up some chicken using this yogurt and lemon marinated chicken recipe from Shockingly Delicious. Chicken in his + none in mine = happy campers, both of us!

The post Vegan Hummus, Avocado, & Roasted Red Pepper Gyros appeared first on Kitchen Treaty.

Roasted Red Pepper & Tomato Soup

Karen — Mon, 05 Nov 2012 11:05:31 +0000

Mmm … soup. Loved, cherished, and made very, very often around here once autumn comes around. It’s something that lends itself well to our mixed-diet kitchen: so many amazing soups start out already vegetarian, and so many more just need a little stock swap – a hearty, rich vegetable stock in place of chicken or beef broth. And then perhaps a little meat on top or simmered with half the batch for a few minutes at the end.

See all those links up there? Further proof I’m a soup fiend.

Today I’m sharing a riff on my creamy tomato soup: roasted red pepper & tomato.

Don’t be fooled by the short list of simple, easy ingredients. This soup tastes surprisingly complex. It’s got all the hallmarks of classic, comforting tomato soup – bright flavor, gorgeous crimson hue – along with the smoky addition of roasted red peppers. Perfection.

It pretty much begs for a sharp cheddar grilled cheese sandwich – but it’s plenty perfect on its own, too.

Freeze this!

This is another soup that freezes remarkably well. Double (or triple) your batch and freeze the leftovers. You’ll be glad you did!

More Homemade Soup Recipes

Creamy Tomato Soup is so simple to make and beats anything from a can!
Chickpea Noodle Soup, a vegetarian version of chicken noodle, but equally comforting.
Bean without Bacon Soup just like the classic, but without the bacon.
Minestrone a staple in our kitchen!
Simple Creamy Butternut Squash soup simple, easy, delicious
Roasted Carrot Ginger Soup – perfect for when you have a bunch of carrots on hand. And SO good.

Roasted Red Pepper & Tomato Soup

Don’t be fooled by the short list of simple, easy ingredients. This soup tastes surprisingly complex, considering. It’s got all the hallmarks of classic, comforting tomato soup – bright flavor, gorgeous crimson hue – along with the smoky addition of roasted red peppers. Perfection.

Prep Time 10

Cook Time 40

Total Time 50

Servings

Author Kare

Ingredients

2 14- ounce cans whole or diced tomatoes
2 tablespoons butter
1 medium onion roughly diced
3 cups vegetable broth
1 clove garlic minced
1/2 cup half-and-half
8 ounces 1 cup roasted red peppers
Salt and fresh ground pepper to taste

Instructions

In a large saucepan over medium heat, bring the tomatoes, butter, and diced onion to a boil. Reduce heat to low and simmer uncovered for about 45 minutes, until the tomatoes begin to break down and droplets of butter float free from the tomatoes. If using whole tomatoes, break them up with a spoon as they cook.
Add the vegetable broth and garlic, then return to a simmer. Simmer for another 10 minutes.
Stir in roasted red peppers.
Remove from heat. Let mixture cool to room temperature so that it’s safe to puree without danger of burning yourself.
Puree ingredients in a blender, food processor, or right in the pan with an immersion blender. Return the mixture to the pan and return to a simmer over low heat.
Stir in half-and-half and add salt and pepper to taste. Return to a simmer, then serve.

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