Roasted Red Pepper Hummus
Kathleen Neumark

2 Red Bell Peppers
3 whole large Garlic Cloves
6 tablespoons Fresh Lemon Juice
14 cup Tahini
2 teaspoons Salt
1 teaspoon Black Pepper
2 cups Chickpeas/Garbanzo Beans, drained and well-rinsed
1 tablespoon Olive Oil
Water, if needed
1 teaspoon Olive Oil
1 tablespoon Fresh Lemon Juice

Cut bell peppers in half, and remove flesh, stem and seeds. Cover a baking sheet with aluminum foil, and spray with non-stick cooking spray. Place peppers skin side up on the baking sheet, and spray the peppers with nonstick spray as well. Place peppers under the broiler until the skins are completely blackened, around 5-10 minutes. Immediately place peppers in a mixing bowl and cover with plastic wrap until cool. Rub the skins off of the peppers and discard them.

Place the peppers, and garlic through black pepper into the food processor. Add the chickpeas and olive oil, and pulse until the chickpeas are mostly smooth, but still have some coarseness and texture. Add water if needed, if mixture is too thick. Serve in a large bowl, drizzle with remaining olive oil and lemon juice. Makes about 2 12 cups.

Calories*: 60 Fat*: 2 g Carbs*: 2 g Cholesterol*: 0 mg
Sugar*: 0 g Fiber*: 1 g Protein*: 1 g Servings*: 20 (2 tbsp each)

Ease*: 8/10 Categories: Snack
Total Time*: 25 minutes Active Time*: 15 minutes
Kosher: Parve

For helpful tips and notes on this recipe, see the related blog posts:
Roasted Red Pepper Hummus and Spicy Pita Chips
Developed by Micah Neumark, 2010