Sunday, 25 November 2012

Roasted garlic and red pepper hummus

It is Grey cup Sunday here in Canada. While I'm not much of a football fan I do love using it as a excuse to spend time with family and eat appetizers for dinner. Every year my mom asks me to make hummus, for some reason hers never turns out like mine. With her kids grown and flown the coop my moms food processor gets little use these days except for making hummus. Since she prefers my hummus she has passed on the food processor and the hummus making duty to me. I find that the key to a good hummus is using good beans. I have never had good hummus from no name brand beans. I will ONLY buy Scarpone canned beans. I have tried cooking the garbanzo beans myself and they just leave something lacking. Since Orion has a sesame allergy I substitute sunflower butter instead, you could leave it out but I find it lacks something in flavour without it. This year I am switching it up a little and making red pepper hummus.

Roasted Garlic and red pepper Hummus
1 medium pepper cut in half
1 head garlic peeled
Scant 2/3 cup lemon juice
2 little cans  (Just under 600ml total)Scarpone Garbanzo beans drained with 4 tbsp of liquid reserved
1/4 cup Sunflower butter (If you run the measuring cup under hot water before measuring the sunflower butter it will slide out easily)
1/4 cup EVOO
1 tsp Himalayan salt
1 tsp Black Pepper
Paprika to garnish if you would like

Preheat oven to 400F
Take pepper halves and spray with Olive oil, Wrap head of garlic in foil. Bake in oven for 1 hour. Let cool.
Put beans, liquid, peppers and garlic in food processor and process until chopped,  Dump in Sunflower butter, lemon juice, blend again. while food processor is going drizzle in olive oil. Taste, then add salt and pepper (Some beans are saltier then others) (I find that  by not rinsing the beans you don't need much other flavourings.
Let sit at least an hour before serving

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