Roasted Pepper and Garlic Paste+Artichoke Hummus

 

I love the flavor of roasted anything. Potatoes, garlic, peppers, onions- anything with the description ?roasted? sounds so much more appetizing!

 

When you have the oven on to cook squash, potatoes, or even baked goods, you might as well take full advantage of the heat and roast up some essentials- like garlic and peppers.

I used hot cherry peppers, which are not quite as spicy as jalapeño but far more spicy than bell peppers. I really enjoyed their flavor! Just wash your chilies of choice, drizzle with a little olive oil, and throw them in a foil packet for 30 minutes-1 hour at 400*. The cooking time and temperature are approximate- they can cook low and slow or fast and hot. The flavor my subtly change but both methods will work for the recipe.

If you prefer a mild paste, use one red bell pepper in place of the smaller, spicier chilies.

To roast garlic, cut off the top of the head and then drizzle the exposed cloves in olive oil. Sprinkle with salt and pepper and wrap up in a foil packet. Roast for at least 40 minutes, no matter what temperature.

Let the peppers and garlic cool, then cut open the peppers exposing the seeds. Scrape out as many seeds as possible, then move the flesh of the pepper to a plastic bag. Squeeze about ten garlic cloves into the bag (they will slip right out) and then mash with your fingers.

Roasted Garlic Pepper Paste

5 small red peppers of your choice
1 head of garlic
Olive oil
Salt and pepper

Drizzle clean peppers with oil and sprinkle with salt. Wrap in a foil packet and place in a 400* oven for 40 minutes.

Cut the top of the head off the garlic. Drizzle with olive oil, sprinkle with salt and pepper, and wrap in foil. Roast at 400* for 40 minutes to 1 hour.

Let peppers and garlic cool. cut open papers and remove as many seeds as possible. Place in plastic bag. Squeeze in about 10 cloves of roasted garlic and mash with your fingers until a paste forms.

 

Your paste is ready to use! Spread this spicy paste on sandwiches, pizza, or use in recipes?

Like?

Artichoke Garlic Pepper Hummus.

I found my blender does 10x better of a job making hummus than my food processor does. (Sorry, Stanley!) With smaller, sharper, quicker blades the hummus comes out much creamier.

Roasted Artichoke Garlic Pepper Hummus

1, 15 oz can organic chick peas (drained)
1, 15 oz can artichoke hearts, drained and rinsed (this is 8.5 oz artichoke meat, if you use frozen of fresh.)
1 1/2 heaping tbsp roasted garlic pepper paste
1 lemon, juiced
2 tbsp extra virgin olive oil
3 tbsp sesame tahini
3-5 tbsp water, as much as you need to reach your desired consistency

Puree all ingredients in a blender, scraping down the sides often. Drizzle with olive oil, cumin and crushed red pepper flakes if desired.

Serve with pita chips, fresh vegetables or use as a spread. Enjoy!

Other ideas: Humgrain salad, Humnut cheese

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Mo?s Monday Movie Madness tonight!! My friend and I watch movies on Monday nights because we?re slackers and watch movies instead of doing work.

Questions today:

What are your thoughts on a video post? Do they bother you, or would you like to watch a recipe?
What would you like to see more of on OhhMay?
What?s your favorite thing to roast?

I hope everyone had a good Monday!! Gear up for a good week.

Filed under: Food, Kitchen Staples, Recipes Tagged: artichoke hummus, food processor or blender for hummus, how to make creamy hummus, how to roast garlic, how to roast red peppers, roasted garlic, roasted red pepper garlic hummus, roasted red pepper garlic paste