Roasted Red Pepper Hummus
rec.food.recipes/Tara Nooyen/2001
Makes 4 servings

This dip is super-quick--and super-tasty--made with jarred roasted red peppers, but it is superb with freshly roasted ones. Next time you roast a bunch of peppers, add an extra one to use in this dip. Serve it with vegetable sticks or whole-wheat pita triangles.

One 15-ounce can chickpeas, rinsed and drained
1/2 cup drained roasted red peppers, or 1/2
medium red bell pepper, roasted*
2 tablespoons chopped flat-leaf parsley
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame paste)
1-2 garlic cloves, chopped
1/2 teaspoon salt

In a blender or food processor, puree the chickpeas, peppers, parsley, lemon juice, tahini, garlic and salt. Refrigerate, covered, until chilled, at least 1 hour.

*To roast bell pepper, preheat broiler. Line baking sheet with foil; place pepper on baking sheet. Broil 4-6" from heat, turning frequently with tongs, until skin is lightly charred on all sides, about 10 minutes. Transfer to paper bag; fold bag closed and let steam 10 minutes. Peel, seed and devein pepper oversink to drain juices.