Recipe Monday: Roasted Red Pepper Hummus

 
appetizers hummus

Here’s an enhanced hummus flavored with garlic and roasted peppers. As an added bonus, the recipe yields garlic oil, perfect for dousing pasta or dipping bread. I suggest that you pair it with a Viognier or Viognier blend. Enjoy! -alyce eyster

Roasted Red Pepper Hummus
Author: 
Recipe Type: appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
Ingredients
  • 12 cloves garlic
  • olive oil
  • ½ tsp ground cumin
  • 5 roasted red bell peppers
  • 1 (15) oz. can chickpeas, drained
  • ¼ cup tahini
  • juice of 1 lemon
  • 1 tsp molasses
  • pinch cayenne
  • salt & freshly ground black pepper
  • lavasch or crackerbread to serve
Instructions
  1. Place the garlic in a small saucepan and add enough oil to cover. Simmer gently until the garlic is very soft, about 20 to 30 minutes. (Save the flavorful oil for another use such as sauteing,vegetables or making a vinaigrette.)
  2. While the garlic is simmering, briefly toast the cumin in a small pan until fragrant to bring out the flavor.
  3. In a food processor, combine the garlic and cumin with the remaining ingredients and season with salt and pepper.
  4. Serve with lavasch or crackerbread.