Hummus makes for one of the most budget friendly snacks. If you add garlic and roasted red peppers then it gets really fancy. It can be prepared ahead of time and lasts up to a week.
- 6 cloves of garlic, peeled
- 3 cups of chickpeas
- ½ cup of olive oil
- ½ cup of lemon juice
- 1 teaspoon of salt
- ¼ cup tahini
- ½ cup of water (optional)
- ½ teaspoon of cumin
- ½ teaspoon of smoked paprika
- 4 tablespoons of parsley, chopped
- 3 pieces of medium – sized red bell peppers
- Ground black pepper
- Open your Garlic Shaker®. Toss an entire head of garlic into it. Close the lids. Shake vigorously for 30 seconds. Open a lid. Pour out the peeled garlic cloves.
- Soak the chickpeas overnight, changing the water several times at every 2 to 3 hours.
- Boil the chickpeas for about 2 – 3 hours, or until they’re soft.
- In a broiler or gas stove, roast the bell peppers until all sides are blistered and burned. Set aside to cool down.
- Once cooled, peel the skin of the bell peppers and remove the stem and seeds. Rinse and set aside.
- In a food processor, blend the olive oil, lemon juice, salt and garlic until well combined. Add half of the cooked chick peas and blend until smooth. Repeat with the remaining chick peas.
- Add the tahini and red bell peppers and blend again. If hummus consistency is too thick, water can be added.
- Season with salt and pepper as desired. Transfer into a container and serve as a dip or spread.
Number of Servings: 4 - 5 cups garlic hummus with roasted red pepper blend.