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.

RECIPE:

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

4 comments:

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

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    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!

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

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    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.

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