Oscar just sent me an email telling me the hummus I made for him this week is the best I have ever made. I guess I should write down the recipe before I forget.
1 can chick peas, drained
2 cloves (not the whole cluster, just the cloves) roasted elephant garlic, or 5-6 cloves regular garlic
1 red bell pepper, roasted
1 tsp sesame oil
1 tsp lemon juice
1/4 tsp salt
1/2 tsp Tabasco brand Chipotle sauce
1/8-1/4 tsp Jamaican Dread mustard sauce (or another very hot sauce)
First roast the pepper and garlic. I clean them, brush them lightly with olive oil and roast them on medium (350 deg f.) until they look soft and shiny.
Drain the chickpeas, reserving the juice just in case the hummus is too thick for your taste.
Put everything into the food processor (or use a big mortar and pestle if you prefer)
and blend until smooth. add a little of the reserved juice if the hummus seems too thick for you.
Oscar likes his with crudités and pita bread, or corn chips.
I like to make enough roasted pepper and garlic for several batches and put them in the freezer for later use. It keeps better if you make a smooth paste from them before freezing.
Unlike the photo above, the hummus is a lovely terracotta shade.
(I didn't take any photos of MY hummus, so this is a photo of hummus from a royalty free site)