Roasted Red Pepper Hummus

By Dianne_H

Ingredients

• 1 whole head garlic
• 2 tsp oil
• 2 cans (16 oz each) chickpeas, drained and rinsed
• 1/2 cup roasted red peppers, drained
• Juice of 2 lemons (about 5 tablespoons)
• 1/4 cup tahini
• 2 tsp hot pepper sauce
• 1/2 tsp salt
• Pinch ground cumin
• chopped parsley, to garnish (opational)
• Pita wedges, for serving

Details

Servings 3

Preparation

Step 1

Cut the top off of the head of garlic, exposing the cloves. Place in a small microwave-safe bowl and drizzle with oil. Add 1 tablespoon water to the bowl, then cover with plastic wrap. Microwave on High for 2 1/2 to 3 minutes, depending on size of garlic. Let stand at room temperature for 5 minutes, then uncover and squeeze soft cloves of garlic from papery skin.

In a food processor, combine garlic cloves, chickpeas, roasted peppers, lemon juice, tahini, hot pepper sauce, salt, cumin and 1/4 cup water. Process until very smooth and mixture has an even texture. Add more water for a creamier dip. Refrigerate until serving, then garnish with chopped parsley. Serve with pita wedges.