Sunday, November 25, 2012

Roasted Red Pepper Hummus with Roasted Garlic

This is simply a variation of our popular Roasted Red Pepper Hummus recipe, using roasted garlic instead of fresh garlic. Roasting the garlic gives it a deep, almost sweet flavor, and deepens the flavor of the hummus accordingly.

I like to roast a few additional garlic cloves to use as a delicious garnish.


1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
3 or 4 ounces roasted red pepper from a jar (half of a 7-ounce jar, or about 1/2 cup), drained
1 or 2 cloves roasted garlic
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Put all ingredients in a blender or food processor. Puree until fairly smooth. If too thick, add some of the reserved chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings


  1. Yum... and so HEALTHY, especially after Thanksgiving!

    1. @Mama: This is one of my favorite hummus recipes. I hope you will enjoy it! I've got several other hummus variations here too - something for everyone. Just enter "hummus" in the search box!

  2. The side of roasted garlic with this hummus sounds delicious. Thanks for sharing it on foodie friday.

    1. Don't forget the 2 cloves that go into the hummus itself - a necessary component for this variation. I just like to roast a few extra cloves to use as a garnish, which is not required but adds a nice touch.