Roasted Hummus

For when you need a discreetly-dosed snack or intriguing charcuterie centerpiece.

Recipe By Trevor Swedenburg

Roasted hummus with red pepper garnish in a white bowl, surrounded by whole ingredients.

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Who would have thought that in 2024 we’d have the option to get high on hummus? It’s an unlikely infusion, but one that demands to be tried, if not for the fresh flavors of red bell pepper, lemon and tahini, then for sheer novelty. This recipe from Natural State Medicinals can be enjoyed with pita chips, veggie sticks (think celery, carrot, and/or jicama), or spread over a toasted baguette with a drizzle of olive oil. 

Ingredients

  • 3 (15 oz.) cans of chickpeas
  • 1 head of garlic
  • 10 Tbsp tahini 
  • 8 Tbsp lemon juice
  • 1 sprig fresh thyme
  • 1 dried Ancho chile 
  • ½ cup olive oil (plus extra for garnish)
  • 1-½ cup red bell peppers
  • 1-2 shots of NSM infused garlic oil
  • 1 green onion, finely diced
  • 1 tsp Cholula hot sauce

Directions

To make the hummus:

  1. Peel and roast 7 cloves of garlic on 350 degrees until they are soft.
  2. Open, drain and wash off chickpeas.
  3. Add chickpeas and 2 cloves of garlic to a medium pot and cover with water. Bring to a boil then drop to medium heat.
  4. Cook until soft, then drain off water (hold back 2 cups of the cooking water).
  5. Add all ingredients (minus peppers) to blender. Microplane 1 clove of garlic over ingredients before blending.
  6. Blend all ingredients adding the “cooking water” back as needed until smooth.

Trevor Swedenburg
Vice President of Culinary Operations, Natural State Medicinals

Trevor Swedenburg, an Arkansas native, is a distinguished culinary professional renowned for his exceptional expertise and commitment to culinary innovation. With a classically trained background and a cosmopolitan career, Trevor brings a refined creativity to his culinary work