My house smells so absolutely amazing right now that I could eat it! Ummmm……but that’s not possible, right? I mean, I can’t eat my house, not that it doesn’t smell amazing. That’s what roasting a whole bulb of Garlic will do to me. Roasted Garlic is beyond delicious. It is ephemeral. A gift from the Universe. I LOVE roasted Garlic and Hummus and roasted Red Peppers, so I decided to combine them all in one fabulous bowl. Let me tell you, I have reached Nirvana! I could seriously eat the whole bowl of this with a spoon, or with crackers or veggies, or toasted Pita chips. Anyway I can get it in my mouth fast! I have always and forever loved Hummus, but making your own elevates it to the Nth degree. It adapts so well to just about anything you’d like to add. For me, it’s roasted Garlic and Red Peppers.
Come on, let’s build some Hummus! Here’s the essential ingredients.
Roasted Garlic and Red Pepper Hummus
Ingredients
Roasted Garlic
- 1 whole Garlic Bulb
- 1 TBSP olive oil
Hummus
- 1 14 oz can Chick Peas-about 1 1/2 cups drained, reserve juice
- 4 roasted Garlic Cloves
- 1 Whole Roasted Red Pepper
- 1 Tsp Kosher Salt or 1/2 Tsp regular salt
- 1/4 Cup Tahini
- 2 TBSP Lemon Juice freshly squeezed is best
- 1 TBSP reserved Chick Pea liquid
- 1 TBSP olive oil
- 1/8 Tsp Hot Sauce like Tobasco
- 1 TSP olive oil to finish
- 10 pieces Pine Nuts to finish
Instructions
Roasted Garlic
- Get out a nice firm bulb of Garlic
- Lob off the top. About 1/4 of the bulb.
- Place the Garlic bulb on a sheet of aluminum foil big enough to wrap it up.
- Drizzle the Garlic bulb with the Olive Oil.
- Wrap it loosely in the foil and place the package in a small baking dish.
- Bake at 350 degrees for 1 hour. Remove from the oven. It's delightfully golden in color and squeezably soft. Unwrap and set aside to cool. What roasted Garlic is leftover from the Hummus is fantastic rubbed onto a Baguette or mixed into mashed potatoes or even in an omelet. Set aside 4 cloves for the Hummus. Trust me on this. 4 cloves of roasted Garlic is sweet and and mild. Not nearly as strong as raw Garlic!
Hummus
- In a food processor, put in the Chick Peas and the TBSP of reserved liquid.
- Squeeze the Lemon.
- Add the Lemon juice to the Chick Peas.
- Pour the Olive Oil into the food processor.
- Spoon in the Tahini.
- Add the Salt.
- Put in the whole roasted Red Pepper.
- Add the 4 roasted Garlic Cloves and the Hot Sauce.
- Put the lid on the food processor and let 'er rip! Process until the Hummus is pureed. It won't be entirely smooth.
- Spoon into a serving dish. Drizzle with the 1 TSP Olive Oil and sprinkle on the Pine Nuts. It's ready to serve with any Crudites of your liking or with crispy baked Pita chips. Or just use a spoon! Did I tell you I love this stuff? Thanks so much for stopping by today. I hope your journey this weekend is satisfying and relaxing and full of delicious food! Journey on! Karen, TJG
Oh yummy. I love hummus and roasted red pepper is my favorite. Being a vegetarian it is an important protein in my diet. I love it with pita bread, pita chips, carrots or celery or cucumbers. I spread it on a veggie wrap also.
Hugs
Shar
Hi Sharon,
Hummus has been on my “must have” list forever. There is so much you can do with it to switch up the flavor. Do you have a favorite?
Thanks for your support and comments!
Hugs,
Karen, TJG
I’ve never used roasted red pepper in hummus before. I’ll have to try it. I love both. Personally I think most hummus has too much garlic but perhaps by roasting it the flavor will mellow. I love garlic but hate it when you can taste it the day after you eat the dish, lol.
Hi Lin, I’m with you! That raw Garlic will drop you fast. Roasting the Garlic makes all the difference. Smooth, sweet and mellow. Same way with using a roasted Red Pepper. Something about cooking them that soothes the harshness and lets us enjoy the flavor but not repeat it for days to come!
Hugs,
Karen, TJG
I just made this hummus. It’s delicious! And, the red pepper makes it so beautiful! I didn’t have tahini, so used peanut butter and Sesame Chili Oil. Wonderful!
Hi Sarah,
I am so glad you commented on how you adapted the recipe because you didn’t have Tahini! Excellent idea. Really happy you liked it!
Hugs,
Karen, TJG