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Roasted Red Pepper Hummus

appetizers

1 can (19-oz) chickpeas; drained and rinsed
1/4 cup tahini
3 tablespoons lemon juice; or 4
2 cloves garlic; minced
1/2 teaspoon salt; to 1
1/2 red pepper; roasted, peeled, seeded

Serve this dip with grilled wedges of pita or fresh vegetables. Hummus keeps, refrigerated, for about a week. Place chickpeas, tahini, lemon juice, garlic, salt and red pepper in the bowl of a food processor. Process with short pulses to combine, scraping sides of container now and again, until mixture becomes a coarse paste. Taste and adjust flavour with more lemon juice and/or salt, if desired. Continue to process, adding a little water, if necessary, to obtain a texture just smooth and soft enough for dipping.

Contributor: Jane Redmell - President's Choice Magazine, Jul/Aug, 98

Yield: 1 1/2 cups

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