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Roasted Garlic and Red Pepper Hummus

February 20, 2016 by Karen Giebel 6 Comments

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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.

Ingredients

Roasted Garlic and Red Pepper Hummus

This little bowl of scrumptious is a 2 parter as we have to roast the Garlic first and it takes an hour, but an hour well worth it for the results. You certainly can make your own roasted red pepper but jarred ones are so inexpensive here that I keep a bottle on hand. After the Garlic is cooked, it takes but minutes to whip up the Hummus and then you're ready to dig in.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 min
Total Time 11 mins
Servings 2 Cups

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
Tried this recipe?Let us know how it was!

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Filed Under: Appetizers & Snacks, Recipes Tagged With: Chick Peas, Garlic, Hummus, Red Pepper, Roasted

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Comments

  1. Sharon Camarda Paz says

    February 20, 2016 at 11:40 pm

    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

    Reply
  2. Karen Giebel says

    February 21, 2016 at 5:51 pm

    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

    Reply
  3. Lin says

    February 21, 2016 at 8:20 pm

    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.

    Reply
    • Karen Giebel says

      February 21, 2016 at 10:03 pm

      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

      Reply
  4. Sarah says

    March 29, 2016 at 8:53 pm

    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!

    Reply
    • Karen Giebel says

      March 30, 2016 at 5:23 pm

      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

      Reply

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Nice to meet you

Karen Giebel, the Journey GirlHello and "WELCOME" to the Journey Girl! I'm Karen, a happy, optimistic retired RN living out my dreams with my husband Dan up here in the back of the beyond in Ferry County, Washington. High up in the mountains just 20 miles from the border with British Columbia, Canada. I enjoy writing and sharing with my friends all about our lives raising Alpacas, growing our gardens, all the gorgeous birds and wildlife that surround us. Sharing stories of our daily lives as we travel this journey through life. Cooking is my passion and I solve all the world's problem while standing at my stove and I love sharing my recipes with you. I am glad you are all here with me today and every day. Journey on!

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