You will need:
2.5c (or 1 can) of chickpeas, rinsed & drained
2 cloves of garlic
1/3c fresh lemon juice
1-2 Tbs olive oil
1/2 tsp cumin
1/2 tsp cayenne pepper, or hot sauce
1 tsp salt
black pepper to taste
up to 1/3c water
1 head of garlic
1 large or 2 small red bell peppers
Roast the red peppers over a gas stove top, or put them on the bottom rack of a 350* oven. Check & rotate often as the skin blisters & turns black, about 15 min total. Remove from oven & place in a paper bag to cool.
Take the head of garlic and cut the tops off. Place in aluminum foil, drizzle with olive oil & salt. Wrap with foil & roast for 35-45min at 350*. Allow to cool before using.
While the garlic & pepper are roasting, start on the basic hummus recipe. In a food processor, take the 2 cloves of raw garlic and pulse til just chopped. Add the chickpeas, lemon juice, tahini & olive oil & blend. Next add the seasonings & blend. If the hummus is too thick at this point, drizzle in a little water while blending. Its better to add only a tiny bit at a time.
Once the peppers are cool enough to handle, remove the skins & the seeds. Place the peppers in the hummus mixture & blend. Once the roasted garlic is cool enough to handle, squeeze the cloves out of the head, add to the hummus & blend.
Chill the hummus in the fridge for an hour or more before serving. This will allow the flavors to combine. You can drizzle a little extra-virgin olive oil & hot sauce on top when serving if desired. Serve with fresh vegetables, pita, chips, or anything you can think of. Enjoy!
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