Roasted Red Pepper Hummus

 

1 1/2 cups cooked chickpeas, skin removed

2 red bell peppers, roasted

1/4 cup fresh lemon juice

1/4 cup tahini

1 garlic clove

2 tablespoons olive oil

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

salt to taste

1. to roast  bell peppers, place them under the broiler of your oven, and char each side very well. When done, wrap them in humid kitchen paper towels, and let cool. Now you will be able to peel them easily. Remove stem, veins, and seeds

2. combine tahini and lemon juice in bowl of a food processor. Process for about 1 minute

3. add olive oil, garlic, cumin, cayenne, and salt.  Process for 1 more minute

4. slowly add chickpeas, processing well until it becomes a smooth paste. Finish by mixing in one red pepper. Chop second bell pepper, and use it for serving