Hummus is super easy to make and it’s always impressive to tell people you made your own. This is a favourite of mine, especially because at the grocery store they only sell red pepper or garlic hummus so I’m forced to chose between the two. When I make my own I can mix both for the ultimate hummus.
1 red pepper
1 head of garlic
Extra virgin olive oil
1 can of chickpeas*
1 tbsp tahini paste
1/2 lemon, zest and juice
Salt and pepper
1. Preheat your oven to 400oF.
2. Line a tray with parchment paper. Put your peppers, cut into quarters, skin-side down and drizzle them with EVOO and salt and pepper. Rub both sides of the pepper into the oil and seasonings. Place the peppers in the oven with the skin side up to roast for about 20-30 minutes.
3. To roast the garlic, cut off the top part of the garlic head so that the tops of the cloves are exposed. Place the head on a square are aluminum foil and drizzle with EVOO, salt and pepper so that it goes into the garlic. Wrap the foil up around the head of garlic and place in the oven with the red peppers for the same amount of time, about 20-30 minutes.
4. Once the garlic and pepper are roasted allow them time to cool so you don’t burn your fingers. Remove the skin from the peppers.
5. In a blender, add together 3/4 of the red pepper (saving some to dice on top), half to all of the roasted garlic head (depending on how garlic-y you like your hummus), chickpeas and about half of the chickpea liquid, tahini paste, lemon zest and juice from half a lemon, a drizzle of EVOO, salt and pepper. Puree until smooth.
6. Taste and add more salt, pepper or garlic as needed until you get the desired taste.
7. Place into a container and top with the remaining diced roasted red pepper.
8. Serve with veggies, pita, chips or use as a spread on sandwiches.
* save some of the liquid in the can to thin out your hummus. It makes the hummus much tastier than adding water.