This recipe isn’t very cooking intensive. However, taking time to roast the peppers and confit garlic results in a robust, flavorful hummus. Healthier than other snack options, this is a nice change from heavier alternatives. This recipe goes best with pita chips.
Prep time: 10 minutes
Cook time: 45 minutes
3 15-ounce cans of garbanzo beans
2 cups of vegetable oil
1/2 cup of grated parmesan
1/2 cup of fresh parsley
1/4 cup of Greek yogurt
2 tablespoons of extra virgin olive oil
2 pasilla or ancho peppers
4 cloves of garlic
Red pepper flakes
1. Set the oven to broil. Open the cans of beans and reserve the liquid.
2. Warm the two cups of vegetable oil in a saucepot over the lowest heat. Trim, and then add the four cloves of garlic to the pot. Heat for 20 minutes. The garlic should not be sizzling or browning quickly. Remove from heat and take the garlic cloves out of the oil.
3. Toss the two peppers in oil and salt. On a sheet pan, place the peppers on the highest rack of the oven. After 15 minutes, turn the peppers to a side that is not as charred. They should appear burnt. Broil for another 15 minutes, then remove from the oven. Place them into a mixing bowl and cover with a paper towel.
4. After the peppers have steamed for 15 minutes, peel the burnt skin and remove the seeds and stems. Chop into large pieces and add to a large blender along with the garbanzo beans, parsley, yogurt, pepper flakes, parmesan and garlic. Turn onto a medium speed and allow the mixture to blend. While blending, slowly add in the olive oil through the top opening of the blender. Finish with salt and black pepper to taste. You may need to add 1/2 cup or so of the can’s remaining liquid. Blend for four-to-five minutes, or until the desired consistency.