Entrées Recipes

Roasted Garlic & Red Pepper Hummus

Creamy and nutty, hummus is a versatile spread that can be dressed up like in this recipe with sweet roasted red peppers and roasted garlic or kept simple with just the basics; beans, olive oil and a few spices.  You can use it as a dip for veggies and pita chips or slathered on a sandwich with avocado and crunchy veggies.






Roasted Garlic & Red Pepper Hummus
Author: Cowgirl Beans
  • bag garbanzo beans soaked and prepared per bag instructions or canned
  • 1 head roasted garlic*
  • 1 roasted red pepper*
  • 1 clove garlic
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 TBL lemon juice
  • 3 TBL Greek yogurt (I use Fage) (omit and up Olive oil if vegan)
  • Drizzle olive oil
  • 1 tbl. Tahini or natural peanut butter
  • Sprinkle salt
  • Option: 1 cup thawed frozen spinach or a few big handfuls of fresh spinach
  1. Add all to food processor
  2. Pulse until creamy


Roasted Garlic

  • Preheat the oven to 400°
  • Peel away the outer layers of the garlic paper, leaving the skins of the individual cloves. Cut off 1/4 to a 1/2 inch top of bulb so you can see each individual clove.
  • Drizzle or spray olive oil over the exposed cloves, wrap in foil, bake about 30-45 minutes. The cloves will feel soft, have a caramel color and smell delish!


When it has cooled a bit, you can just squeeze the cloves right out of the paper skin. This is so good as a spread for bread, whole on pizza, mixed in with pasta or vegetables….or just plain: ). (It’s much mellower than raw garlic).

Garlic pictures borrowed from

Roasted Peppers

This works with any kind of pepper; green, red, and my our favorite poblanos- but we’ll get to my Chile Rellenos another day : ) Just like the roasted garlic this is good in and on so many things!

  • Preheat oven to high broil.
  • Place washed peppers on their side on a broiler pan about 4-5 inches from the top broiler coil in your oven.
  • As they begin to blacken and blister on one side use tongs to flip them.
  • If you have a gas stovetop or grill, put them right on the fire, using tongs to turn quickly as they blacken.


When well blackened, place in a paper bag or in a nonreactive bowl and cover (the steam will loosen the skin). Once cool enough to handle, simply peel off the charred skin.

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