22 July 2009

Roasted Garlic and Red Pepper Hummus

I love homemade hummus, but every now and then I get a little sick of the plain old Jane recipe and I just have to start playing. While still pretty traditional, a roasted head of garlic and fresh roasted red peppers really a go a long way to jazz up a simple snack.

I don't have a gas stove, so roasting red peppers is a little tricky but if I slice and arrange pepper slices on a baking sheet and then broil them in my electric oven for around 30-35 minutes, they blacken just the same as fire roasted peppers. Even though it takes significantly more time, I usually just pop them in the oven whilst performing other tasks around the house. If you also share my electric stove problem, this might be the solution for you.

As for roasted garlic, I almost always roast the garlic before adding it to the hummus as I'm not always a fan of fresh garlic in a snack. I mean, I just don't think I'd like to be around students with garlic breath. I may not mind, but I would rather not end up with an eccentric nickname amongst a group of 18 year olds.

Roasted Garlic and Red Pepper Hummus

1 fresh roasted red pepper, sliced
1/2 head garlic, roasted
1 15 oz. can garbanzo beans, drained and rinsed
1 1/2 tbl. tahini
1/4 cup extra virgin olive oil
Pinch of salt
1/2 tsp. fresh ground black pepper

1. Place all ingredients up until olive oil in a food processor and pulse until mostly broken up. Add olive oil and pulse until mixture is smooth. Season with salt and pepper, then refrigerate and serve.


The Cooking Photographer said...

I love making hummus. Yours looks awesome! I tend to think of it as PB&J though and never write down a recipe, or use one. It drives everyone nuts.

And I haven't gotten my hands on any golden beets. Ever! Do you know where to find them? I was just thinking about trying to find a few before you sent that.

EMC said...

I bought golden beets not long ago at the Co-Op. They might still be supplying them. I've also seen them at a couple of stands in the Farmers Market, but it's usually sporadic. They're so beautiful in salads, and their contrast with greens is really pleasing to the eye.

As for hummus, I just recently decided to start working from a standard recipe after a little kitchen mishap. I accidentally put a little too much tahini in and the whole batch tasted like a tree root!

Jessica@foodmayhem said...

Yum! I've made similar hummus before and it's definitely a nice alternative to the regular. I forgot that you have electric. You get extra points for being able to put out great food over there.

EMC said...

Thanks, Jessica, I thrive in the face of adversity! Clearly.