Red Pepper Hummus

     I know those little containers of hummus in the super market  aren't that bad. I occasionally pick one up when I'm feeling lazy.  Once you learn how,  hummus  is so simple to make. I've always enjoyed starting with a basic hummus recipe, then I add something like sauteed spinach, or in this case roasted red peppers. This hummus recipe has a great rosy color.  For a party I scoop it in a bowl that complements the red pepper color. Garnish with cilantro, a light drizzle of olive oil and drop a few extra chickpeas on top. I then surround the bowl of hummus with toasted pita, french bread sometimes even bagel chips. Occasionally you may still buy those little containers, yet when friends come over you will be happy to have this one in your repertoire.

• 2 cans (20 oz) chickpeas
• small handful of cilantro
• Juice and zest of one lemon
• 1/2 cup tahini paste

2 large red bell peppers, roasted, skinned and seeded ( you can use jarred red peppers, if you choose to do this use about 1 cup..its better with the fresh roasted).

• 1 Tb kosher salt
• Ground black pepper

Flavored Oil

• 1/2 cup olive oil
• 4 -5 chopped garlic cloves
• 1/2 ts ground cumin
• 1/8 ts cayenne

  

Start with the flavored oil. Warm the olive oil in a small pan. Add the garlic, cumin and cayenne. Cook gently, don't let the garlic burn. Remove pan from heat, let rest for 5 minutes.

     Place chickpeas, cilantro, lemon zest and juice, tahini paste, roasted peppers, salt and pepper in food processor.Puree till smooth. Add the flavored oil, puree again. Your done. Place in bowl  in middle of room, crowds will form.