Roasted Red Pepper Hummus

This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.

FMM: This is a very good recipe. Brian chars red bell peppers on the stovetop, lets them steam in a bag, then removes the skin leaving some char on the peppers. I saw another recipe that used jarred piquillo peppers from Trader Joe's. The blogger loved it. The name piquillo means "little beak". Traditionally piquillo peppers are grown in Northern Spain and are hand picked then roasted over open fires. The peppers are then peeled, all by hand then packed in jars or tins. They are thinner, sweeter and more delicate than a bell pepper. Grilling brings out the pepper's sweetness and adds a subtle smoky flavor.

2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained well, liquid reserved [or try making with cannellini beans]
1/3 cup tahini (recipe for Homemade Tahini)
1/3 cup lemon juice
2 tablespoons olive oil

1/2 cup roasted red bell peppers, pat dry (about 1 1/2 fresh peppers, roasted)
1/4 teaspoon dried basil
salt

In an electric food processor, combine garlic, garbanzo beans, tahini, olive oil and lemon juice. Process until the mixture is smooth. Add some of the liquid from the can of beans if need be to aid processing.

Add roasted peppers and basil; process until the peppers are finely chopped, but bits and pieces remain. Season with salt and pepper.

Transfer hummus to small bowl, cover and chill until you are ready to serve.

To freeze hummus, cover with a thin layer of olive oil.

Makes 2 cups