Description
Roasted Red Pepper and Garlic Hummus, with a little kick from chipotle pepper, paprika, and plenty of earthy warm cumin. Mmm.
Ingredients
- FOR THE ROASTED GARLIC:
- 1 head Garlic
- 2 Tablespoons Olive Oil
- ½ teaspoons Kosher Salt
- FOR THE HUMMUS:
- 1 can (15 Oz. Size) Chickpeas (Garbanzo Beans), Rinsed And Drained, Divided
- ½ cups Coarsely Chopped Bottled Roasted Red Sweet Peppers, Divided
- ⅓ cups Tahini
- 3 Tablespoons Freshly Squeezed Lemon Juice
- ¼ teaspoons Ground Chipotle Pepper
- 2 teaspoons Cumin
- ⅛ teaspoons Paprika, Plus A Little More For Sprinkling Over The Finished Dip
- ¼ teaspoons Kosher Salt
- ⅛ teaspoons Freshly Ground Black Pepper, Plus A Little More For Sprinkling Over The Finished Dip
Preparation
Heat oven to 350°F. Cut off the top quarter of the garlic bulb to expose the pulp of all the individual cloves (do not peel the cloves!). Lay out a double layer of foil and place the bulb in the center. Drizzle the olive oil over the exposed cloves, sprinkle with kosher salt, and then bring the sides of the foil up around it loosely and gently twist the top shut. Place your foil wrapped bulb on a pan and roast in the oven for about 45 minutes. Take it out of the oven and let it cool a bit before unwrapping. Then simply squeeze out the soft and buttery pulp and set aside.
Set aside a tablespoon of chickpeas and a tablespoon of chopped red peppers for garnishing at the end. Then in a food processor or blender, combine the the remaining chickpeas, roasted garlic pulp, remaining red peppers, tahini, lemon juice, chipotle pepper, cumin, paprika, salt, and black pepper. Process until the hummus is smooth.
Spoon into a serving bowl and top with the reserved chickpeas and roasted pepper, and a sprinkling of paprika and freshly ground black pepper. Serve with pita wedges or crisps, assorted crackers, and/or a mixture of fresh cut vegetables.
(Inspired by our family’s trip to Egypt.)
