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Red Pepper Hummus with Roasted Garlic

1 head garlic
4 Tbsp water
1/2 tsp olive oil
1/2 c Roasted Red Peppers , chopped
1 15-oz. can garbanzo beans, reserve liquid
2 Tbsp chopped sun-dried tomatoes
1 Tbsp lemon juice
2 Tbsp Tahini

Preheat oven to 375 degrees F. Cut 1/4" off the top of the garlic
head, exposing as many individual cloves as possible.

Put the garlic in a small baking dish (root end down) with the
liquid. Scatter the dried tomatoes on the bottom to soak up the
liquid. Drizzle the exposed garlic cloves with olive oil.

Cover tightly with foil and bake for approx. 20 minutes. Remove
the foil and roast until soft, 5 to 10 minutes more. Remove from
oven and cool.

Remove the individual garlic cloves with a toothpick or fork, and
add half the cloves to a food processor or blender, on top of the
roasted peppers. Place the other half of the garlic cloves in a
freezer ziplock and reserve for another time.

Puree until smooth. Add the garbanzo beans and 3 Tbsp. of the
garbanzo liquid, the chopped sun-dried tomatoes, lemon juice, and
tahini. Puree until smooth.

Makes 7-1/4 cup servings, or 1 3/4 cups.


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