Gourmet Gameday: Pepperoncini Hummus with Fresh Veggies
Whether you pronounce it peperoncini or pepperoncini, you need to make this hummus.
Ingredients
2 cans rinsed chickpeas, reserving the aquafaba from 1 can
4 tbsp fresh lemon juice
6 roasted cloves of garlic (we used 1 whole head)
1/2 cup pepperoncini (jarred), plus some of the juice from jar
3 tbsp tahini
1 tsp salt, plus more to taste
VEGGIES WE USED
Mini peppers
Cucumber
Celery
Carrots
Broccolini
Radishes
Snap peas
Step 1
Wash & cut your veggies into strips
Step 2
Drain & rinse chickpeas, reserving the aquafaba from one can
Step 3
Roast a head of garlic using your preferred method, we placed in a mini cocotte with olive oil and baked covered for 40 minutes to an hour. Remove from oven when garlic is fork tender
Step 4
To a food processor, add chickpeas, lemon juice, roasted garlic, pepperoncinis, tahini, and salt. Blend until smooth, adding the reserved aquafaba liquid slowly as needed.
Step 5
Assemble your veg board and place the hummus in the center. Top the hummus with chopped pepperoncinis, olive oil, and flaky sea salt.
HAUSTE HINT: store hummus in an airtight container as leftovers or prep in advance!
