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Sweet Bell Pepper Hummus Trio with Windset Farms

December 3, 2014

Bringing bright colours and big flavours to your appetizer table, this Roasted Sweet Pepper Hummus Trio recipe is quick and easy to prepare, and creates an eye-catching snack for family and friends.

I'm thrilled to share that today is Devour & Conquer's first Windset Farms Wednesday post, and more will be popping on future Wednesdays right here. I will be partnering with this great Canadian vegetable growing company in the coming months with feature blog posts and recipes highlighting how to use Windset Farm's collection of fresh greenhouse-grown vegetables, available across North America year-round.

Windset Farms is an innovative greenhouse vegetable growing company with headquarters in British Columbia's Fraser Valley. I've been buying their tomatoes, cucumbers, peppers and other produce at my local Costco for years now, as the quality is always excellent, and the flavours and colours are fresh and vibrant, even the coldest winter months. With Canadian greenhouses in Delta and Abbotsford, BC working along with their US greenhouses in Santa Maria, California and Las Vegas, Nevada, Windset Farms produces an on-going harvest of fresh vegetables.

I'm excited to share all the reasons that Windset Farms deserved their recent win of World's Best Tomato Growers in my next Windset Farms post, but let's get to the vegetable star of today's recipe - Windset Farms Maestro Sweet Bell Peppers.

Windset Farms Maestro Sweet Bell Peppers are plump and crisp full-sized red, orange, yellow and green peppers, and taste great simply sliced raw for veggie platters and snacking. A nice bonus, one of these bell peppers contains 100% of your daily Vitamin C requirement.

The following recipe has three different variations combining three different Windset Maestro peppers (yellow, orange and red) with different flavours and textures in three unique hummus dips.

  • Yellow Pepper with Lemon & Sesame - fresh and zingy, this hummus uses both lemon juice and zest.
  • Orange Pepper with Paprika & Turmeric - bright colour and subtle flavour from uber-healthy tumeric spice with a dash of paprika.
  • Red Pepper with Roasted Garlic - the sweetness of roasted red peppers blended with smooth, creamy roasted garlic.

This Sweet Bell Pepper Trio recipe calls for the bell peppers to be roasted and skinned before blending into the hummus. Taking the few extra minutes of prep time to oven-roast the peppers brings out tons of extra flavour and gives a smokey depth to this trio of hummus dips. And the side benefit of roasting - it loosens the skins and helps them slide off easily. Plan to start your peppers roasting half an hour before you want to prepare your dips, or roast them at an earlier time and keep them cool and covered in the fridge.

How to Roast a Bell Pepper and remove the skin

Pre-heat oven to 450. Cut peppers in half, remove inner membrane and seeds. Toss in a small amount of olive oil and set on a baking sheet skin-side up, cut-side down. Roast for 15-20 minutes, turning the pan once. Once the skins of the peppers have darkened and blistered, remove from the oven and set the peppers in a bowl covered with plastic wrap or a tight lid.

Let the peppers sweat and cool for five minutes in the bowl, then slide off the skins using your fingers. And there you have it, roasted sweet bell peppers ready for your hummus trio!

If you are also roasting garlic for the Red Pepper Hummus recipe (6 cloves), leave the garlic cloves in their skins and roast in the centre of the pepper sheet pan, removing after 10 minutes of roasting time. Remove skin after garlic has cooled.

Lemon & Sesame Yellow Pepper Hummus

Ingredients

1 yellow pepper, roasted & skin removed

1 can of chickpeas (398ml/14oz size), drained

1 clove of garlic

zest and juice of one fresh lemon

2 tablespoons extra virgin olive oil + additional 1-2 tablespoons drizzled during pureeing

1 tablespoon sesame seeds

sea salt and pepper to taste


Using a food processor, mini processor or blender, add all ingredients and puree on high speed until smooth, drizzling over extra olive oil 1 tablespoon at a time as needed to acquire your desired texture, be it chunky or smooth. Garnish with additional sesame seeds or lemon slices.

 

Paprika & Tumeric Orange Pepper Hummus

Ingredients

1 orange pepper, roasted & skin removed

1 can of chickpeas (398ml/14oz size), drained

1 clove of garlic

juice of 1/2 a fresh lemon

2 tablespoons extra virgin olive oil + additional 1-2 tablespoons drizzled during pureeing

2 teaspoons tumeric

1/2 teaspoon paprika (smoked or regular both work great)

sea salt and pepper to taste


Using a food processor, mini processor or blender, add all ingredients and puree on high speed until smooth, drizzling over extra olive oil 1 tablespoon at a time as needed to acquire your desired texture, be it chunky or smooth. Garnish with an additional dusting of earthy tumeric spice.

 

Roasted Garlic Red Pepper Hummus

Ingredients

1 red pepper, roasted & skin removed

1 can of chickpeas (398ml/14oz size), drained

6 cloves of roasted garlic, skins removed

Juice of 1/2 a fresh lemon

2 tablespoons extra virgin olive oil + additional 1-2 tablespoons drizzled during pureeing

sea salt and pepper to taste


Using a food processor, mini processor or blender, add all ingredients and puree on high speed until smooth, drizzling over extra olive oil 1 tablespoon at a time as needed to acquire your desired texture, be it chunky or smooth. Garnish with additional fine chopped fresh red pepper.

To learn more about Windset Farms vegetables and sustainable agriculture, visit the Windset Farms website here.

Keep your eye on Devour & Conquer next week for my first Windset Farms Tomato feature!

 

Disclosure: I have been provided with fresh vegetables from Windset Farms for recipe development and review, but have not been compensated for this post, and all opinions and recipes are my own.

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