Roasted Red Pepper Hummus

by Christina Meyer-Jax, Tastemaker in Residence - Adapted recipe from:

1 head garlic
1 Tbsp olive oil
2 medium red bell peppers
1 jalapeño chili
2 (15oz) cans S&W® White Beans, 50% Less Sodium (drained, rinsed)
4 Tbsp lemon juice
3 Tbsp water
1/2 tsp sea salt
1/2 tsp ground cumin
1/2 tsp smoked paprika


  1. Heat oven to 425°F. Cut top 1/4 inch from garlic head, enough to expose all of the cloves. Place on square of foil. Drizzle oil over the top of the garlic head. Wrap securely in foil and place bundle on small cookie sheet. Roast 35 to 45 minutes or until very tender when squeezed. Set aside to cool. 
  2. Place oven rack in top position. Set oven to Broil. Place bell peppers and jalapeno on small cookie sheet and broil close to heat source for 10 to 12 minutes, turning frequently to char all surfaces. Place in brown paper bag and let rest 5 minutes. Peel all skin from peppers and jalapeno and remove all seeds. Chop coarsely.
  3. In food processor, squeeze the garlic cloves out of the bulb, being careful to not include any of the skin. Add all remaining ingredients. Cover and process 30 to 45 seconds or until desired texture. If thinner hummus is desired, add a tablespoon or 2 of water and process for a few seconds. Serve with crackers or veggies.

Cook's Note
: If you’re in a hurry, you can save time by substituting 3 tablespoons garlic paste in place of the roasted garlic.