Garlic Hummus

Hummus is something that I think anyone can make, with endless possibilities in regards to flavors and ad-ins. Roasted Red Pepper Hummus is usually a favorite when it comes to store bought for me, and I also love the garlic varieties.

I decided to try and roast a red bell pepper – that is, until I remembered that our oven was broken. I’m sure there is a way to microwave a red bell pepper to roast it {let’s face it – there’s a microwave option for just about anything} but I wanted this to be authentic. Hummus is such an intrinsic food, consisting of just a few components. So while it may be an easy thing to make, you must choose your ingredients wisely.

Chickpeas are so neutral, making them exceptionally versatile. So when you consider making hummus, let your one extra ingredient shine.

Since I couldn’t use a roasted red pepper, I decided on some fresh garlic.

Honestly, there really isn’t a recipe I could write out for you, because it’s all about experimenting with the texture. I couldn’t tell you how much olive oil I used because it was a trial and error process for me.

What is very important is that you use a good food processor. Otherwise it will have much too choppy a texture and not feel like a hummus at all, but rather mushed chickpeas {I know that’s what hummus is, silly, but remember: texture is the vital thing here}.

I used one 8 oz. can of drained chickpeas, a few TBSP of water, olive oil {to which the amounts I am unsure – probably between 1/4 and 1/2 cup}, 1 – 2 TSP of salt, and 2 or 3 cloves of freshly chopped garlic. Finely puree all components in your food processor, and voila! You have your own hummus concoction – just as tasty as store bought at a much tastier price.



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