You CAN EAT this! Recipe for Roasted Garlic and Shallot Red Pepper Hummus

by Danielle Margulies

When someone goes through the difficult process of discovering and identifying a food allergy suddenly anything on the "don't eat" list takes on a dreamy desirability that far outweighs the actual taste ... the appeal of foods that can no longer be eaten is magnified to the point where the most ordinary becomes the stuff of heartfelt nostalgic longings, heightened by the annoying frequency of watching everyone else chowing down constantly on those forbidden fruits!

So then begins the process of trying to replicate all the old favorites without the allergic components, which let's face it, is a losing battle and I think the mistake that many food companies are making. When I read the ingredients list of gluten free product for example and see all sorts of additives and unnatural ingredients I find it very disappointing – why can't allergy friendly foods be the excuse or reason to cut out junk too?

The key is to change one's thinking about food; focusing on what you CAN EAT, as opposed to what you are missing. That's how I see it; now I buy ingredients and think about what I can prepare that uses simple, fresh, preferably local and organic ingredients to make something delicious and satisfying.

Instead of deprivation weighing me down there is an infinite variety of choice and food has become fun again.

This week's recipes for Roasted Garlic and Shallot Red Pepper Hummus is a sweet and delicious version of hummus and when paired with Stuffed Vine Leaves (next week's recipe) makes a versatile coupling that is great for entertaining appetizers, lunch on the go or a satisfying dinner with a salad, grilled fish, seafood or meat.

Roasted Garlic and Shallot Red Pepper Hummus
Ingredients:
1 Small head of garlic
1 Shallot (about the same size as the head of garlic)
1 Small red bell pepper
1 Can organic garbanzo beans
4 Tablespoons sesame seeds
8 Tablespoons organic olive oil
½ Teaspoon sea salt
¼ Teaspoon cayenne pepper (optional and adjustable to taste)
¼ Teaspoon cumin
1 Lime

Instructions:
--Cut the top off the garlic and shallot and place cut side down in a roasting dish with 4 tablespoons of olive oil, (if you have a Garlic Express, it's perfect for this!) roast at 375 for about 45 minutes, until caramelized and buttery. Remove and set aside when ready.
--Spread the sesame seeds out over a baking tray or sheet and place in the same heat oven for 15-20 minutes or until they are golden. Remove and set aside when ready.
--Char the skin of the bell pepper on the gas burner or under the broiler, turning consistently until it is completely blackened. You'll need to pay close attention and use tongs to turn it.
--Place the pepper in a bowl and cover with plastic wrap, leaving to cool for as long as possible.
--Take the garlic and remove each clove from the paper, squeezing it out, or using a small spoon and place in a bowl with the cooking oil and the shallot after you have removed the paper and root.
--Remove the charred skin from the pepper. This can be messy and a bit tricky – I put on a pair of washing up gloves and remove the skin over the bowl and then take a piece of paper towel and wipe of any remaining skin. You can rinse the pepper if you like, but I try to preserve as much flavor as possible.
--Remove the seeds and inside of the pepper, tear it into pieces and add to the garlic and shallot.
--Drain the liquid from the garbanzos and add, followed by the salt, cayenne and cumin.
--Add the juice and pulp of the lime. Set aside for a moment.
--In your blender pulse the sesame seeds with 2 tablespoons of olive oil until they are crushed beginning to emulsify – don't worry too much about the texture as it will even out in the next step.
--Add all the ingredients and 2 more tablespoons of olive oil to the blender and blend on high until you have hummus of your desired consistency – if you like it very creamy you can always add a little extra olive oil or water.
--Spoon into a serving bowl and enjoy!