Roasted Red Pepper Hummus

Motivated by one of my friends participating in the Vegan challenge--I realized I had yet to make a successful hummus. Here we go.

16 oz. can Garbanzo Beans
1 Red Bell Pepper
2 Cloves Garlic, finely minced
Juice of 1 Lemon
Tahini
Sea Salt
Black Pepper

De-seed and cut red bell pepper in half. Lay with skin up on baking sheet, lined with parchment paper or foil. Place in oven under the boiler until the skin just begins to char and wrinkle. Pepper should be supple and silky. Remove from oven and let cool a bit before removing skin. Cut pepper into smaller pieces for processing in next step.

Drain garbanzo beans and save/set the liquid aside. Add garbanzo beans, roasted red pepper, finely minced garlic, lemon juice and 2 tablespoons of tahini to a food processor. Pulse until contents are blended. If too thick, add a small amount of the liquid from the canned garbanzo beans to the hummus and pulse through the food processor. Keep adding tahini, 1 tablespoon at a time until you have reached the desired flavor. Season with salt and pepper to taste.

Serve with homemade chips, or on a wrap:


The beginning stages of a wrap: roasted red pepper hummus w/roasted green pepper and sliced tomatoes...

Roasted red pepper hummus w/roasted green pepper and sliced tomatoes, greens, sun-dried tomato tofu, and alfalfa sprout wrap