Roasted Red Pepper Hummus
"Vegan Cooking" by Beverly Lynn Bennette & Ray Sammartanto
Makes: 1 1/2 cups
1 red bell pepper, ribs and seeds removed, and cut into 1-in pieces
1 tsp. plus 1 TBS olive oil
3 garlic cloves
1 (15-oz) can garbanzo beans, drained and rinsed
2 TBS freshly squeezed lemon juice
1 TBS raw tahini
1 TBS water
1/2 tsp ground cumin
1/2 tsp. sea salt
1/2 tsp paprika
1/8 tsp cayenne
2 TBS chopped fresh parsley
1. Preheat oven to 450 degrees F.
2. Place red bell pepper in a 9-inch round pie pan, drizzle with 1 tsp olive oil, and toss well to combine. Bake for 8-10 minutes or until soft and lightly browned around the edges. Remove from the oven and let cool for 5 minutes.
3. Meanwhile, place garlic in a food processor fitted with an S blade and finely chop. Add garbanzo beans, lemon juice, remaining 1 TBS olive oil, tahini, water, cumin, salt, paprika, and cayenne, and process for 1 or 2 minutes or until completely smooth. Scrape down the sides of the container with a rubber spatula Add red pepper and parsley, and process for 1 or 2 minutes or until completely smooth.
4. Transfer mixture to a medium bowl. Serve with raw veggies. Store hummus in an airtight container in the refrigerator for up to 1 week or in the freezer for 6 months.
Variation: For ease, you can just use a chopped raw red pepper instead of roasting it in the oven or use jarred roasted peppers.