Chef Dad's Roasted Garlic & Red Pepper Hummus

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By Christina O'Haver By Christina O'Haver


4 (15 oz.) cans of garbanzo beans aka chickpeas (rinsed and drained)
12 oz. jar of roasted red peppers (drained)
1 head of garlic
Approx. 1/2 cup olive oil
Cayenne pepper
Ground cumin
Toasted baguettes, crackers or pita chips to serve the hummus on


1) Preheat your toaster oven to 375 degrees. Cut off the top of your head of garlic then drizzle a bit of olive oil over the top, plus a pinch of salt and pepper. Wrap the garlic in foil in a tent-like fashion. Bake for one hour. Let cool for a few minutes then squeeze the garlic bulbs into your food processor.

2) Also in the food processor, add the beans, red peppers, 1 1/2 tsp. of salt, 1/2 tsp. of cumin, 1/2 tsp. black pepper and 1/2 tsp. of cayenne. Close the lid and remove the drain tube. Turn on the processor then start drizzling your olive oil in. You will need about 1/2 cup, possibly a little more. Taste for additional seasoning then store in fridge until ready to serve.

Cook's Notes: When serving, put hummus in a bowl then draw a few circles in the top. Drizzle a little more olive oil on top and lightly dust with paprika. You can make your own baguettes by asking your grocery store baker to slice your French baguette for you, then use a pastry brush to lightly coat both sides of your slices. Put under your broiler until golden brown then flip over the pieces. Repeat browning the other side.