Sunday, December 5, 2010

Creamy Roasted Garlic & Red Pepper Hummus

Once you make this homemade hummus you will never purchase store bought hummus again. It's light and creamy and last about 1 week after making it. Hummus seems to be my favorite snack right now and this vegetarian appetizer is made for garlic lovers. You can use less garlic if you prefer so don't fear the full head of roasted garlic it calls for. Also the base of the recipe is yours to do what ever you want with. You can substitute the red peppers for roasted poblano peppers with cilantro, roasted eggplant, or you can keep it simple not add any veggies at all. It's fantastic for just plain hummus. If you do decide to make plain hummus make sure to include garlic. About 6 cloves and no need to roast them.
This recipe makes 4 cups so feel free to cut this recipe in half.
3/4 cup water from the canned chickpeas
1/2 cup tahini (sesame-seep paste)
1 whole head of roasted garlic
4 tablespoons of fresh lemon juice (1 lemon)
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
kosher salt (to taste)
1/4 teaspoon black pepper
2 (19 ounce) cans unsalted chickpeas (garbanzo beans) rinsed & drained. Reserve the water.
2 red peppers
Preheat over to 400 degrees
Cut the top of the garlic clove off so all the cloves are exposed. Drizzle with a little olive oil and salt and pepper and wrap in foil.
de-seed red peppers and cut in to large chunks brush with olive oil and put on a baking sheet lined with foil with the garlic and roast the peppers for about 30 minutes. Just so the edges turn black and peel starts to blister. Leave the garlic in for about 45 minutes.
When done take out and let cool. Once red peppers have cooled peel the outside skin off. Squeeze out the garlic cloves from the head of garlic.
Place water, tahini and garlic in food processor; process until smooth. Add juice and remaining ingredients except the peppers. Once blended until smooth check the consistency. You might need to add a little more water at this point to get the right consistency. Also add about 1/2 tablespoon of salt. Blend and taste. You might have to keep adding pinches of salt until you get the flavor you are looking for. Once you have the flavor and saltiness you want add the peppers and blend until smooth and creamy. Taste one more time to make sure the seasonings are good. Serve with pita chips!
Enjoy your homemade hummus!

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