Saturday, November 16, 2013

Roasted Red Pepper and Garlic Hummus

I recently made this Green Goddess Hummus for my Secret Recipe Club reveal, and was thinking about all the different takes on Hummus I've enjoyed over the past couple of years.    I've made some and tasted some and played around with my own variations. I made some awesome Roasted Garlic and Mushroom Hummus once.  And recently I made some Italian Style Hummus  And Hummus really is good for you as well. 

And in the spirit of Hummus, and cause I have a giant size bag of Pita Chips, I thought I would play around and make some Roasted Red Pepper and Garlic Hummus. 

Roasted Red Pepper Hummus
Of course I do a cheat on the roasted part for both of these.  I opened a jar of Roasted Red Peppers and then I did my 'boil in oil' garlic.  

Boil in oil?  Yup.  For those times when you need some roasted garlic, but  don't have any on hand and really you don't feel like putting the oven on for an hour just for one single solitary bulb of garlic.   Especially for two or three cloves. 

And I have decided my trusty little two cup food processor needs to be retired from trying to make hummus.  Poor little thing gets overwhelmed every time.   I ended up using my immersion blender to finish off the Hummus.  I seriously need a larger food processor.

Hmmm, Christmas is coming up, maybe I should hint?

 Recipe:  Roasted Red Pepper and Garlic Hummus

1 can Garbanzo beans, drained and rinsed (and peeled if you like)
1 roasted red pepper, seeded, peeled and chopped (or use one straight out of the jar)
3 cloves roasted garlic
1/4-1/2 tsp. cumin
2 tablespoons olive oil  (use the oil you boiled the garlic in)
1/4-1/2 teaspoon salt
1/4-1/2 cup Tahini paste (sesame seed paste)

Peel the garbanzo's and set aside.   Just rub the beans in between your fingers and slip off the outer skin.  Takes a few more minutes, but your hummus will be silkier.   
Place three or more to taste, garlic cloves in a small pot with the olive oil, cook on low heat for a few minutes or until the garlic starts to change colour.   You don't want it brown, as that just renders it bitter and inedible.  A light golden colour is good.   Take off heat and set aside. 
Start with one roasted red pepper, seeded and peeled.   As I said before, I used one out of a jar.  Chop it up a little so the food processor can handle it better.   Add the garlic and olive oil

Mix all the ingredients together in your food processor or do like me and use an immersion blender, then taste to correct seasonings.  And add more red pepper, cause you just realized you left half of it on the chopping board, sigh.
 I used almost a half cup of Tahini this time as the brand I was using wasn't all that flavourful.

Roasted Red Pepper Hummus
Serve with some Pita Chips if you like.  

Roasted Red Pepper Hummus


Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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