Roasted Garlic Pepperoncini Hummus

This makes a LARGE batch of hummus, so if you want less, half the recipe.

This recipe is best when made with chickpeas previously cooked in the Instant Pot then chilled, but you can also use canned.

Course: Appetizer, Dips

Cuisine: Mediterranean

Keyword: Hummus

Author: Mrs. Plant

4 1/2 cups cooled, homecooked chickpeas made in the Instant Pot or canned, reserving some of the liquid
6 T fresh lemon juice (or 3 T lemon juice and 3 T aquafaba for a less intense flavor)
6 roasted cloves of garlic*
1/2 cup pepperoncini peppers (jarred) I use Jeff's Naturals (got them at Sprouts) or you can use some other brand of Pepperoncinis
2 T juice from pepperoncini jar (optional but very flavorful)
3 T tahini more runny is better
salt to taste (start with 1 t and add more if needed)
additional water or aquafaba to thin

Blend all in the Vitamix or other high-speed blender with a bit of the aquafaba (chickpea cooking liquid) or water until very smooth and a bit loose (as it will thicken in the fridge).
* Cut the top of a head of garlic off, revealing each clove. Place in a square of foil, adding a few sprinkles of water on top. Wrap loosely in the foil, and roast at 375 degrees for 35-45 minutes. Squeeze cloves out and into your recipe.