Middle Eastern
The origins of hummus are Middle Eastern, but this particular recipe comes from the state of Nevada. It’s the roasted garlic that makes this spread so creamy and addictive, as well as a boost to your immune system. Roasted peppers are also heavenly. Garbanzo beans or chickpeas are hard dry peas, about half an inch in diameter, with a nut- like flavor. They come in cans or can be purchased dry in bulk. If you use dry ones, soak them for eight hours first and then cook them for two to three hours. Serve this spread on all things. Bagels are a favorite. It also makes a delicious base on sandwiches instead of mayonnaise. Or try it as an alternative to butter on toast.
INGREDIENTS
- 2 medium garlic heads, tops cut off
- 1 can (15 ounces or 450 g) garbanzo beans, drained and rinsed
- ½ cup (125 g) roasted red bell peppers, roughly chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon tahini
- ¼ cup (60 ml) water
- ¼ cup (60 ml) olive oil
- 1 teaspoon ground cumin
- ¼ teaspoon ground cayenne
- ½ teaspoon sea salt
METHOD
- Preheat oven to 400˚ F (200˚ C).
- Put garlic heads in a small baking dish, cover, and roast 45 minutes or until soft
MIND REFRESHER
Stand straight and breathe normally; watch the present moment mind for 30 seconds.
- Squeeze roasted cloves out of their skins into a small bowl.
- Blend garlic, beans, peppers, lemon juice, tahini, water, oil, cumin, cayenne, and salt in a blender or food processor until smooth and creamy.
- Adjust consistency with water.
Makes 1 1/2 cups (350g)
ROASTED RED PEPPERS
Place peppers directly on stove flame or under broiler and char on all sides. Put charred peppers in a plastic bag to sweat 15 minutes. Peel off skins under running water. remove cores, seeds, and white veins before roughly chopping.