Monday, October 19, 2009

Roasted Garlic and Red Pepper Hummus

So it just doesn't make sense to post a pita chip recipe without posting a dip for them to be used with. Right? I thought so.


A friend recently gave me his recipe for the classic variety of hummus. However, he said that I should have fun and play with the recipe, so being the obedient person that I am, I did just that.



Preheat your oven to 425. Slice a large red bell pepper in half and remove the seeds. Chop the top off a whole head of garlic to expose all the little cloves residing inside. Liberally drizzle olive oil over the red pepper and garlic. Add a dash of salt and black pepper. Roast in the oven for about 25 minutes, flipping halfway through, or until they look like this:



The pepper's skin will be as wrinkly as a sweet great grandma and the garlic should be golden brown.


Place the red pepper halves into a plastic bag, seal and let them sweat it out.


After about 10 minutes, you'll be able to reach inside and peel that skin right off those peppers. Brutal, I know.


In a blender or food processor, combine all the ingredients (listed below). The roasted garlic is especially easy to remove - just squeeze the end and they'll all pop out.

Puree all the ingredients until a smooth consistency is reached.

Pour the hummus into a bowl and refridgerate for at least one hour. The hummus will be slightly on the soupy side but after its time in the fridge, all should be well.




Oh, and be careful removing your blender/food processor from its base. Being the clumsy person that I am, I accidentally pressed one of the buttons in my attempt to remove the blender. AFTER removing the lid.


Oops.



Serve chilled hummus with the pita chips and you'll have a super delicious (and healthy!) snack.

Roasted Garlic and Red Pepper Hummus
1 red bell pepper, sliced in half with seeds and stem removed
1 head of garlic, top removed to expose each clove of garlic
----> Drizzle with olive oil. Add a dash of salt and pepper. Place in a baking dish and roast in the oven at 425 for 25 minutes. Place red bell pepper in a sealed plastic bag. Allow to sweat for at least 10 minutes. Remove the skin of the pepper. Squeeze the garlic head to remove each clove.
1 can of garbanzo beans, drained
2 tbsp. tahini sauce/paste (found in the jewish or middle eastern section of your grocery store)
1 tbsp. lemon juice
1/4 - 1/2 onion, diced
1 tsp. cumin
salt and pepper to taste
1/4 cup olive oil
1/8 - 1/4 cup water
----> Combine all of the above ingredients (including roasted red pepper and garlic) in a food processor or blender. Blend until smooth. Pour into a bowl and chill for at least one hour before serving.

6 comments:

  1. I LOVE this recipe. I just got on today so I can send the page to a friend.

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  2. Can't wait to try this recipe AND the White Bean recipe you shared at $5 Dinners! Thank you!

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  3. do you have a printable verson of this?

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  4. I just tried this today, and it was amazing!!! What a great recipe!! I also made the White Bean recipe, both recipes you featured on $5 Dinners! I would love to feature how great it was on my own blog... if that's possible?

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  5. Sounds fab!
    Except for having to clean up the spill.
    ;-)
    LU,
    Batya

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  6. Today I made this using jarred roasted red peppers. It came out good but I prefer making my own peppers--I was too lazy to go back to the store in the snow and fog, however. :)

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