The feedback from blog readers was so positive for for my Roasted Tomato Garlic Hummus, that I decided it couldn’t hurt to share this yummy variation that looks quite similar but bursts with the flavor of fresh roasted red peppers. I whipped it up last night when we were feeling too lazy to get out of the house and it was delightful with a little homemade herb focaccia.
I love making hummus because it can be prepared and enjoyed almost instantly.
Just 20 minutes in the oven on 350 degrees and presto – the garlic is almost melting in its skin and the peppers are perfectly softened.
If you’re not into spontaneous hummus making and you plan ahead you can soak your chickpeas and save yourself some money. Since this was a last-minute decision, I used a 12 oz can. Put you roasted garlic cloves, roasted red peppers, chickpeas, the juice of one lemon (no zest this time – it overpowers the pepper flavor), and salt and pepper to taste into the food processor. Start with one tablespoon of olive oil in there as well, adding more if you would like a more creamy hummus. Allow the food processor to do its thing until you are satisfied with the texture. Plate and serve (shown here garnished with a cilantro oil that Brian made) or put in the fridge for later.
Roasted Red Pepper Hummus
1 fresh red pepper
3 cloves of garlic
olive oil
1 lemon
salt and fresh ground black pepper
Remove the seeds from a red pepper and slice it into fourths. Place on a pan with three cloves of garlic and drizzle with olive oil. Roast in a 350 degree oven for approximately 20 minutes, or until the peppers and garlic are soft.
Place roasted peppers into the food processor and squeeze the garlic out of its skins on top of the peppers. Add 12 oz. drained chickpeas, the juice of 1 lemon, and salt and pepper to taste. Add 1 tablespoon olive oil and begin to run the food processor. If you feel that the mixture is too dry, ad more oil as needed. Blend until you are happy with the level of smoothness.
Plate and serve warm, or cover and place in the fridge to serve chilled at a later point in time.
3 Comments
Roasting the garlic is such a good idea, I never thought about doing that for hummus.
Sara – it totally changes the garlic, rather than have it taste spicy and biting, it becomes smooth and caramelized – really evens the flavor and brings out the aroma.
I tried this recipe again but added a teaspoon of tahini and teaspoon of cumin. The dish became instantly robust, and best of all, practically caramelized when I reheated it.