Easy Roasted Garlic-Pepper Hummus

Hummus can be taken  with just about any cracker, chip or fresh veggie. I like it with store-bought pita chips and Triscuit crackers. I've also served it with fresh pita bread wedges and sometimes with baked pita wedges (split pita bread, cut into quarters and bake at 350* for 10 minutes)...use either white or wheat pita bread. 

Another yummy way to serve this is like a bean dip with corn chips. Sliced cucumbers go especially well with hummus, as do baby carrots and celery sticks. 

Another favorite hummus snack is to thinly spread it on a flour tortilla, add some cooked tuna and chopped black olives and roll it up like a cigar; chill an hour then slice into rounds for a yummy appetizer. Hummus is really very versatile...enjoy!
  
Prep Time: 30 minutes

Ingredients:

• 1 can of chickpeas/garbanzo beans (15 oz)
• 1/3 cup tahini (Sesame seeds paste) or peanut butter or you can avoid it.
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 roasted garlic cloves
• 1/4 cup roasted red peppers (depending on taste)
• 1/2 teaspoon oregano/any of your favorite herbs
• Salt to taste
• Water/yogurt if needed

 Directions:

1. If you only want to roast a few cloves: peel them, place them in a small piece of aluminum foil, drizzle with olive oil, wrap the garlic in the foil, and roast in a 400 degree oven for 25-30 minutes.
2. Drain and rinse chickpeas and place in food processor.  
3. Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.  
4. The paste will be thick. Slowly add water/yogurt until a creamy consistency is achieved. Add salt, process until incorporated. Taste. 
5. Adjust salt as desired.

Variations: If you like a spicier hummus, add a small red chili (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.