Roasted Garlic Hummus

I wanted to bring dip and veggies to a Superbowl party yesterday.  I was tired of my go to Bobby Flay White bean, chipotle and roasted red pepper dip, and thought plain hummus might be too boring, so I decided to go with a roasted hummus garlic!  It was really good, but with all of the delicious roast beef sandwiches, homemade hot wings and french onion dip, people weren't too into getting all of their veggies!

ROASTED GARLIC HUMMUS

3/4 head garlic
1- 25oz can garbanzo beans
2 Tbsp tahini
4 Tbsp fresh squeezed lemon juice
Salt and pepper (to taste)
Olive oil (to texture)
Chopped carrots, celery, cucumbers and red bell peppers for dipping.

Preheat the oven to 350

Cut the top of the head of garlic and drizzle with a little olive oil.  Wrap in tin foil and bake for about 50 minutes.

In a food processor add your beans, tahini, lemon and a few healthy dashes of salt and pepper.  Once the garlicd has cooled enough to handle, squeeze the roasted garlic into the food processor as well.

Begin processing, slowly adding olive oil as you go to get the hummus to the consistency you like.

Stop frequently to taste and reseason as needed.

Serve with assorted veggies.

Bobby Flay's Roasted Red Pepper and Chipotle Bean Dip

This is a recipe I started making a couple of years ago during football season.  It was a huge hit and has become one of my go-to party dips.

When serving, I do feel compelled to warn people about the spiciness.  Friends will just assume it is hummus and give it to their kids. 

ROASTED RED PEPPER AND CHIPOTLE BEAN DIP

2 red bell peppers, roasted, peeled, seeded and chopped
2 cans white beans, drained and rinsed
2 cloves garlic minced
1 Tbsp chipotle puree  **see note
3 Tbsp red wine vinegar
Honey to taste (about 1 Tbsp)
Salt and black pepper to taste

Put the roasted red peppers, red wine vinegar and chipotle puree in a food processor and blend


Add the white beans and garlic and continue to process until smooth.


Add honey, salt and pepper to taste.


Serve with tortilla chips or chopped vegetables such as red, yellow and orange bell peppers

**CHIPOTLE PUREE  to make the puree, take canned chipotle pepper and some of the adobo sauce and process in a mini food processor.  You can keep leftovers in the fridge for a few weeks

Hummus

I have been enjoying making my own hummus this year, it is so easy, delicious and somehow more satisfying to eat (isn't everything homemade?).  I have a co-worker who loves hummus so I am eager to give her a taste of my latest batch!  And, with some baby carrots and radishes for dipping, it will be a much healtheir snack than the leftover halloween candy I've been eating.

HUMMUS

1 can garbanzo beans rinsed and drained
2 tbsp tahini
2 cloves garlic sliced in half
1 lemon
olive oil
good salt and freshly ground black pepper to taste

Add the beans, tahini and garlic to a food processor.  Squeeze the juice of 1/2 of the lemon into the food processor.  Add a dash of salt and freshly ground pepper.  While blending add the olive oil in a slow stream until the hummus looks to be the consistency you like.  Taste and add more salt, pepper and lemon juice as needed and blend again to mix all the ingredients.

I really like a nice, plain simple hummus but of course there are a million variations.  Let me know if you have a favorite!