• a head of garlic
• 1 green bell pepper
• 1-2 red peppers (or a jar of roasted red peppers)
• a white or red onion (or equivalent oniony goodness)
• 1 jalapeño
• 1 serrano
• a can of chipotle peppers in adobo sauce
• some vegetable oil
• some apple cider vinegar
• some tahini (jar, homemade, collected from the ancient tahini-pools)
• ~850g (~2 cans) of chickpeas

• 2-3 cloves of roasted garlic
• 1 roasted green bell pepper
• 1-2 roasted red peppers
• ~1/2 a roasted white or red onion (or equivalent oniony goodness)
• 1 roasted jalapeño
• 1 roasted serrano
• ~2 chipotle peppers w/ adobo sauce
• some vegetable oil
• some apple cider vinegar
• some tahini
• ~850g (~2 cans) of chickpeas

• Preheat oven to 425f, roast the garlic, onion, bell pepper, serrano, jalapeño until brown (~1 hour)

• Throw into a blender:

--half the onion

--2-3 cloves of roasted garlic

--roasted green bell pepper

--roasted serrano

--roasted jalapeño

--2 chipotle peppers

--1 or 2 roasted red peppers

• Add apple cider vinegar and vegetable oil according to consistency and taste preference

• scoop in a few spoons of tahini

• pour in all the garbanzo beans

• blend it all up

• consume

First off, we need our vegetables roasted. Some of them can be bought roasted from stores (I buy the red peppers in a big ol' jar). For everything else, preheat the oven to 425 fahrenheit, cut off the stems, take out the seeds and junk from the bell pepper, and slice the littler peppers open (like a hotdog bun). Coat them all, along with the peeled onion and whole head of garlic, with some vegetable oil and toss them in the oven for about an hour. Just take each one out as it gets brown. This process makes the peppers a bit milder and smoky, while it brings out sweetness from the onion and garlic. So the browner they get, the more pronounced those flavors will be.

Toss in about half the onion, and 2-3 cloves of the garlic. You might not be able to make out these flavors in the final result without comparing side by side with hummus lacking them, but trust me when I say that the depth they add is necessary.

Throw in the entire green bell pepper, the jalapeño, and the serrano. The bell pepper just adds a little bit more depth, the jalapeño and serrano are here primarily for the spicyness.

Next up are the chipotle peppers in adobo sauce. This is where the smoky overtones come from, so if you like smoky flavors, definitely lean more toward 2-3 of these.

The roasted red peppers are next. They're very sweet, and also big enough that they can be a good way of managing the consistency of the hummus. If you like it sweeter or thinner, it doesn't hurt to throw in a little bit more red pepper.

Finally, vegetable oil and vinegar. These are entirely about managing the consistency vs the sour vinegar flavor. The more vinegar you add, the less oil you need, and the more oil you add, the less vinegar you can add without making it too thin. Just play with it a little bit, you can always add more later if the hummus is too thick or not vinegary enough for you. Personally, I add only a teensy little couple of teaspoons of oil, and a decent couple glugs of vinegar.

Then, we just need to actually turn it into hummus. 2 cans of garbanzo beans/chickpeas (~850g) and then some tahini. I don't measure the tahini, I just kinda take a spoon and toss in a couple big globs.

Blend it all up (or sledgehammer it up idk) and eat it with bread, crackers, tortilla chips, or whatever else.