May 03, 2012 May 03, 2012/ Morgan Eccleston
I have been craving hummus for days! I had to go get more chickpeas today to make some though because I used my last few cans on the Creamy Sesame Noodles. I was not disappointed with that though so it was well worth the walk to the store.
Do you love garlic? How about roasted creamy melt in your mouth garlic? Yeah and some smokey roasted spicy jalapenos? Put it all together now in your imagination (and later in your food processor) and what you’ve got is a fantastic hummus that you just can’t stop eating. Which may well be a bad thing if you don’t want to eat a ton of food all of the time. Nah, its hummus. Go for it!
Roasted Jalapeno Garlic Hummus
2 cans garbanzo beans (chickpeas), drained
1/4 cup tahini (2014 note: I would leave out the tahini entirely now!)
1/4 cup water
1 whole bulb of garlic
1 teaspoon smoked paprika
2 Tablespoons ground cumin
1 teaspoon kosher salt
Fresh ground pepper
Turn your oven on to 400 degrees.
Take your garlic bulb and cut it in half like this:
Put your garlic cut side up on a small sheet of foil. Add a tablespoon or so of water. Close the foil up around the garlic and throw in the oven.
Its going to be in there for about an hour so if you have anything else to bake throw it in too! (I baked some sweet potatoes and russet potatoes.)
Take it out in about an hour. But check it out in 45 minutes. If it looks all toasted, gooey and oozey then take it out.
Now turn the oven onto broil and get your peppers ready. Throw them on a sheet pan and maybe throw open the window (in case of lots of smoke like we had! Ha!) Also put your top rack as high as it goes.
Now put in your peppers and check them every 4 minutes or so. You want them to be charred all over so rotate them.
Throw your peppers in a paper bag and let it steam for a few minutes so that the skin will peel off easily.
Peel off the skin and then open up the peppers. Now open them up and peel out the seeds and membranes.
Get out your food processor (or blender) now.
Squeeze the garlic out of its paper into the processor.
Add in the peppers, garbanzo beans, tahini, lime juice, paprika, cumin and salt.
Blend it all up. Check the consistency. You can add in up to 1/4 cup of water to loosen it up as you like.
EAT! With veggies, whole wheat pitas, on a sandwich, or with your finger.
May 03, 2012/ Morgan Eccleston/