Roasted Red Pepper Hummus

Wonderful roasted red pepper and garbanzo bean dip.

Ingredients -

1 (15 ounces) can Garbanzo Beans, drained and rinsed
1/2 cup Roasted Red Peppers
2 tablespoons Lime Juice
1 tablespoon Tahini
1 clove minced Garlic
1/2 teaspoon Cumin
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Sea Salt
1/4 teaspoon Fresh Ground Black Pepper

Preparation:

1. Place garbanzo bean, roasted red peppers, lime juice, tahini, garlic, cumin, cayenne pepper, salt and fresh ground black pepper in food processor or blender and process until smooth.

Variations and Recipe Ideas:

Serve with raw vegetables, pita bread, or crackers.

Cooking Tip

Roasted Red Peppers

Preheat grill. Grill 6 large red bell peppers directly over coals, heat until they have blackened spots and blistered, and are soft and tender. Place roasted peppers into a brown paper bag and roll up paper bag to seal. Set aside until roasted peppers cool. Remove the skins when peppers are cooled. Scrape out the core and seeds. Rinse under water, cut into strips.

Cooking Tip

Tahini

Preheat oven to 350 F. On a non-stick baking sheet, toast 5 cups sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow the seame seeds to brown. Remove from oven and cool. Add toasted sesame seeds to food processor with1 1/2 cups extra virgin olive oil. Process 2 minutes. Mixture should be thick in consistency.

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