Roasted Red Pepper Hummus

By ghinman

Ingredients

• 3 fresh, red belle peppers (or canned peppers that
• have been rinsed well)
• 3 cups of chickpeas, canned or cooked and rinsed
• 1 tbs. fresh, minced garlic
• 1 cup of tahini
• 1/2 cup of fresh lemon juice
• 1 tbs. paprika
• 1 tbs. chili powder
• 2 tsp. ground cumin
• 1 tsp. salt
• 1/2 tsp. cayenne pepper

Preparation

Step 1

Place the whole peppers in an ovenproof skillet and set them to cook in a preheated 450 degree oven. Turn the peppers every 10 minutes. Roast them for approximately 30 minutes or until the skins have blackened. Place directly from the oven into a paper bag and seal it closed. Allow the peppers to rest for 10 minutes in the bag to loosen their skins. Remove the peppers from the bag, then hold them under cool, running water and peel away the blackened skin, discarding the stems and seeds; all that should remain is the flesh of the roasted peppers. Combine the peppers, chickpeas and garlic in a food processor and puree until smooth. Add the tahini, lemon, paprika, chili powder, cumin, salt and cayenne pepper; puree another minute until the mixture is very smooth.