We have a slight hummus obsession in this house. Autumn and I love hummus on sandwiches or wraps or for dipping vegetables or crackers in nearly everyday for lunch.
I love to make my own hummus, but lately I have been buying roasted garlic or roasted red pepper hummus every week to have at lunch time. I like the flavor of the roasted garlic and red pepper kinds so finally today I decided to make my own.
I combined both flavors to make roasted garlic and red pepper hummus, to get the best of both worlds! 🙂
Here is the recipe and how to roast your own garlic and red peppers.
Roasted Garlic and Red Pepper Hummus
A delicious low fat, oil-free hummus that is big on flavor! Use to spread on wraps or sandwiches or to dip raw vegetables or crackers in. Mmmmmmm….
Makes 3 1/2 cups of hummus
- 1 (540 ml) can chickpeas, drained and rinsed
- 1/4 cup lemon juice
- 1/4 cup water
- 1/3 cup tahini
- 2 heads of roasted garlic
- 1 1/2 cups roasted red peppers (7 small or 4 regular red bell peppers)
- 1/2 teaspoon fine sea salt
Combine all ingredients in a food processor and blend until smooth.
How To Roast Garlic
Preheat the oven to 350°F. Cut the top off of the garlic head to expose the top of each bulb.
Peel off the loose papery skins and place on a piece of aluminum foil.
Drizzle with a few drops of canola or olive oil and wrap.
Bake at for 35-40 minutes, until soft.
If you are baking many heads of garlic you can wrap each garlic head in foil and place them in a shallow baking dish or muffin tin.
Allow the garlic to cool a little before squeezing out each bulb into a small bowl.
You can use roasted garlic in soup, or other recipes. I like to also use it as garlic spread mashed up with a bit of Italian seasoning and sea salt.
How To Roast Red Peppers
Preheat the oven to 450°F. Rinse the 7 small (or 4 larger) peppers in the sink.
Remove the tops (stems) of each pepper.
Cut each pepper in half and remove the seeds.
Place each cut pepper onto an aluminum foil lined baking sheet and squash down with your hand to flatten.
Bake for 15 minutes, then broil for an additional 10-12 minutes until the skin on the peppers has blackened.
Remove the peppers from the oven and roll the aluminum foil around them to let them sweat for 10 minutes. This will make peeling the skin off even easier.
You can place the rest of the hummus ingredients into the food processor while the peppers sweat.
Uncover the peppers and peel the blackened skin off of each red pepper half.
Discard the skin and place the red pepper flesh into the food processor along with the rest of the hummus ingredients.
This is where the magic happens.
Delicious, creamy, oil-free roasted goodness!
I see no need to be buying hummus anymore! This was so much easier than I thought it would be and especially delicious with our homemade whole wheat onion and garlic crackers.
The smell of the garlic and peppers roasting in the oven was the hardest part! 😉