Roasted Garlic and Red Pepper Hummus
Better than store bought roasted garlic and red pepper hummus. The hummus can be served with chips, pita bread, veggies, the possibilities are endless and this dip can easily be made ahead of time.
Servings: 6
Ingredients
- 1 head garlic
- 1 15.5oz Canned chickpeas
- 2 large Roasted Red Peppers
- 2 tbsp Tahini
- 2 tsp Cumin powder
- 1 tsp Cayenne powder
- 1 tsp Paprika powder
- Juice ½ Lemon
- ¼ cup Olive Oil
Instructions
- Preheat your oven to 350 degrees. Chop off the top portion of a whole bulb of garlic. Place the garlic in a small piece of foil. Drizzle garlic with olive oil and season with salt. Wrap the garlic cloves in the foil and bake for 40 minutes to an hour.
- While garlic is roasting, start peeling the outer layer of your chickpeas. This part is optional but will give you a smoother hummus. Give the chickpeas a pinch and the shell should come right off.
- Add the deshelled chickpeas, roasted garlic, roasted red peppers, tahini, lemon juice, cumin, cayenne, and paprika to a food processor or blender. Blend on high for a minute until the ingredients are broken down. Add your olive oil to the food processor or blender and blend on high for another minute or two. The hummus should be creamy and smooth.
- Hummus can be served immediately or chilled.
Notes
Your red pepper and roasted garlic hummus can be stored in the refrigerator for up to 5 days in an airtight container. The flavor of your hummus will intensify and thicken up in the fridge. Removing the outer shell of the chickpeas will provide a smoother hummus.