Roasted Red Pepper Hummus

Ingredients

• red bell pepper
• garlic
• chickpeas
• tahini
• lemon juice
• cayenne pepper
• parsley

Instructions

1. Set the oven to broil and place the pepper 8 inches (20cm) from the heat source.
2. Broil, turning every few minutes as needed, for about 15 minutes, or until much of the skin has blistered. (Alternatively, if you have a gas stove, you can blister your pepper by using a pair of tongs to hold the pepper over an open flame, turning the pepper as needed.) Once the pepper is roasted, transfer it to a bowl.
3. Cover tightly to allow the pepper to steam for about 15 minutes.
4. Then remove it from the bowl and place it on a clean surface.
5. Rub off the pepper’s charred skin—it should come off easily—before removing the stem with a small knife and scraping out the seeds with a spoon and discarding.
6. Set the roasted pepper aside.
7. In a high-powered blender or food processor, process the garlic, chickpeas, and tahini until finely ground.
8. Add the lemon juice, cayenne (if using), and the roasted red pepper, then process until smooth.
9. Add water, 1 tablespoon at a time, as needed to blend.
10. Taste to adjust the seasoning as desired.
11. Use a rubber spatula to scrape the hummus into a bowl and garnish with the minced parsley.
12. If not serving right away, cover and refrigerate until needed.
13. Properly stored, it will keep for up to 4 days.