ROASTED RED PEPPER & ROASTED GARLIC HUMMUS

Whether we watch a DVD movie at home or we watch sports on t.v. on a Sunday afternoon, we all get the urge to munch on our favourite snacks. A dip is usually a must for those occasions and I have just the one for all of you to try. This roasted red pepper and roasted garlic hummus is great served along side tons of veggie sticks and warm flatbread. If you happen to have any leftovers it's also terrific as a spread on a roasted vegetable sandwich. It's really a multi-purpose dip that you'll find yourself making again and again.

Ingredients:

  • 1 can of chickpeas, drained and rinsed (19 oz. or 540 ml)
  • 1 head of roasted garlic
  • 1/4 cup roasted red pepper, chopped
  • juice of one lemon
  • 2 tbsp olive oil (extra needed to drizzle on top at the end)
  • coarse salt
  • freshly cracked black pepper
  • 4 tbsp water or chicken stock
  • 1 tomato, chopped
  • 1 tbsp chopped fresh parsley or basil

1. To roast garlic: Cut about 1/4" off the top of the garlic head and then place it on a piece of foil. Season with salt and pepper, and drizzle 1 tbsp of olive oil on top. Wrap the garlic head with the foil, then bake it at 425 F for a good 30 minutes.

2. In a food processor, add in the drained and rinsed chickpeas, roasted garlic, roasted red pepper, lemon juice, olive oil, salt and pepper. Pulse a few times until you start to see the beans breakdown, then add in 4 tbsp of water and pulse a few times more. The dip should be smooth in texture.

3. Pour the dip into a bowl, place the chopped tomatoes on top, and drizzle good quality fruity olive oil on top of the tomatoes and dip. Sprinkle chopped fresh parsley or basil and serve with veggie stocks and warm pita bread.


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