When I brought hummus to the meeting last night, I learned that it's a common joke that everyone brings hummus to Junior League meetings. Whoops! Good to know for next time. Lucky for me, last night I was the only one who brought it!
Roasted Red Pepper and Garlic Hummus
1 red pepper
1 bulb of garlic
15 oz can chickpeas
¼ cup + 2 tablespoons olive oil
¼ cup tahini
½ cup water
juice of half a lemon
salt and pepper, to taste
- Preheat oven to 400F.
- Quarter the red pepper and drizzle with1 ½ tablespoons olive oil. Toss and lay the pepper on a baking sheet. (I usually line my baking sheets with nonstick aluminum foil to protect them when I'm cooking.)
- Cut the top off of your bulb of garlic to expose each clove. You may have to do some extra trimming on the sides to ensure that each clove is exposed from the outer layers, drizzle the top with ½ tablespoon olive oil.
- Place the bulb on a sheet of aluminum foil and fold the sides up together to seal the bulb inside the foil. Put your foil bulb next to the peppers on the baking sheet.
- Bake peppers and garlic at 400F for 45 minutes.
- Remove from oven and allow to cool slightly.
- To remove garlic from the bulb, wait until the garlic is cool enough to handle comfortably and then squeeze each clove out of the bulb. They should be a little mushy and pasty. Kind of gross- but they taste good! If you feel the same way about garlic that I do (which is really good) take a taste!
- Add the cloves of garlic directly into your food processor along with the roasted peppers, chickpeas, ¼ cup olive oil, tahini, water and lemon juice.
- You may need to add more water to achieve your preferred consistency. I like my hummus to be pretty smooth, so I added almost ¼ cup more water at this point.
- Begin tasting! I use pita for this because I taste the hummus at least three times at this stage and I don't want to double dip a spoon, or use up three separate spoons. I think pita is the best food vehicle for tasting because the flavor is pretty neutral, but feel free to use baby carrots, celery etc.
- Based on your tasting process, begin to add salt and pepper until you're happy!
I find that this hummus keeps well in the fridge for 3-5 days. The red pepper and garlic add a lot of flavor and I loved eating this flavor with cucumbers. I'm also planning a cucumber/ hummus pita sandwich.