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