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.
- 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
- Add all to food processor
- Pulse until creamy
- 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 SimpleRecipes.com
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.