Wednesday, March 21, 2018

Oil-Free Roasted Garlic Pepperoncini Hummus

This makes a LARGE batch of hummus. It is best when made with chickpeas previously cooked in the Instant Pot, but you can use canned.

4 1/2 cups of freshly cooked chickpeas (in the Instant Pot) or canned, reserving some of the liquid
6 T fresh lemon juice
6 roasted cloves of garlic*
1/2 cup Jeff's Naturals (got them at Sprouts) or other brand of Pepperoncinis, along with some of the juice from jar
3 T raw tahini
salt to taste

Blend all in the Vitamix or other high-speed blender with a bit of the aquafaba (chickpea cooking liquid) until very smooth and a bit loose (as it will thicken in the fridge).

* Cut the top of a head of garlic off, revealing each clove.
Place in a square of foil, adding a few sprinkles of water on top.
Wrap loosely in the foil, and roast at 375 degrees for 35-45
Squeeze cloves out and into your recipe.

1 comment: