Roasted Red Pepper Hummus

From the Vitality Food Feature ‘Meat-Free Protein‘.

Adding the peppers to this traditional Middle East dip gives it a wonderful flavour and colour, but if you don’t like it spicy, omit the hot pepper. Serve with pita triangles or fresh vegetables. (Makes about 2 1/2 cups)  Recipe courtesy of Foodland Ontario.

INGREDIENTS

• 1 roasted Sweet Red Pepper, peeled, seeded, chopped
• 1 roasted Hot Banana Pepper, peeled, seeded, chopped
• 1 can (19 oz/540 ml) chick peas, drained and rinsed
• 1/4 cup tahini (sesame seed paste) or peanut butter
• 1/4 cup lemon juice
• 2 Tbsp olive oil
• 2 Tbsp water
• 1 clove Garlic, minced
• 1 tsp ground cumin
• 1/4 tsp salt

1) In food processor, combine roasted red and banana peppers, chick peas, tahini, lemon juice, oil, water, garlic, cumin and salt; process with short pulses, scraping down sides occasionally, until smooth.

2) Transfer to bowl; chill for at least 30 minutes to blend flavours or for up to one week.