Roasted Red Pepper Hummus

Ingredients

• 1 1/2 medium red bell peppers
• 1 can chick peas, drained and rinsed
• 3 Tbsp fresh lemon juice
• 3 Tbsp tahini
• 2 cloves garlic
• 1/2 tsp salt, or more to taste
• 1/4 tsp cumin
• 2 Tbsp olive oil, plus more for serving if desired
• Parsley and red pepper flakes, for garnish, optional

Directions

1. Cover a cookie sheet with foil. Remove the cores and seeds from the peppers, then cut them lengthwise into quarters. Arrange the pepper pieces on the cookie sheet with room around each one, and place an oven rack 2 levels under the broiler, aiming for about 4 inches of space between the heat and the peppers. Broil for 10 – 15 minutes, until the skins are well blackened.
2. Take the peppers out of the oven and move them into a gallon size resealable bag. Close the bag and let them sit for 10 minutes. Pull off the skins and let the peppers cool all the way. Cut 1 of the peppers, which is 4 quarters, into 1 1/2 – inch chunks; this should give you about a heaping 1/2 cup. Mince the remaining 1/2 pepper, which is 2 quarters, into small bits, and keep those aside.
3. Put the chick peas, lemon juice, tahini, garlic, salt, and cumin in a food processor. Pulse for 2 minutes, then stop and scrape the bottom and sides of the bowl. Add the olive oil and the heaping 1/2 cup of larger pepper pieces. Pulse for 1 minute, then pour in 1 tbsp water to loosen the hummus and pulse for 1 minute more. If you prefer it softer, add another 1 Tbsp water.
4. Spoon the hummus onto a plate and sweep a wide dip through the middle. Add more olive oil if you like, then scatter the reserved small diced red bell peppers over the top. Finish with parsley and red pepper flakes if desired. Serve with pita chips or veggies. Keep the hummus in an airtight container in the refrigerator.