Make some gourmet hummus
By Elaine Magee
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Q. I had some hummus that a friend bought at a local gourmet deli. I wanted to be able to make this at home; do you happen to have a recipe you like for hummus?
A. I love hummus as a dip with vegetables and as a spread on sandwiches or wraps — it's a tasty way to add some beans. I came up with this version one day when I had some roasted garlic left over from another recipe and I almost always have a jar of roasted red peppers in the refrigerator. Once the garlic is roasted, you are just three minutes away from a savory homemade hummus. Just combine all of the ingredients in a food processor and pulse for a minute!
Serve hummus with toasted whole-wheat pita pocket triangles, whole-grain crackers, whole-grain tortilla chips, raw vegetables or use hummus as a spread with sandwiches or wraps.
ROASTED GARLIC & RED PEPPER HUMMUS
To roast head of garlic, preheat oven or toaster oven to 425 degrees. With a serrated knife, cut 1/4-inch off the top of the garlic head. Place head on a sheet of foil, then drizzle olive oil over the top. Wrap head in foil well and bake in oven until garlic is golden (about 45-60 minutes). Squeeze garlic cloves out, leaving the skins to discard.
In food processor bowl, combine roasted garlic cloves, garbanzo beans, roasted red pepper, lemon juice, tahini, cayenne pepper, salt and pepper and process until smooth.
Refrigerate hummus in covered container for up to 1 week.
Makes 1 3/4 cup (about 7 servings).
