Roasted Red Pepper hummus

23Aug09

1 3/4 cup of cooked, drained chickpeas (or 1 15oz can). Reserve juice.
1/2cup diced roasted red pepper
3Tbs tahini
2Tbs lemon juice
1 large clove of garlic
1tsp cumin
2tsp coriander
1tsp salt

Mix all in a food processor.

If using dry chickpeas, soak for at least 2-3 hours. Cook in fresh water; bring to a boil and cook on low for 2-3 hours, until chickpeas are soft.

If roasting red peppers, Preheat oven to 450 at BROIL. Place peppers on a baking sheet under broiler for 30min, turn every 5-10 minutes as peppers blacken. Remove to a bowl and cover with plastic wrap; let sit 20 minutes. When peppers are cool enough to handle, peel off skin and remove stem and seeds.

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