Roasted Red Pepper Hummus Recipe

Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Or, add peppers to a bowl then cover with plastic wrap and wait 10 to 15 minutes. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces to use as a garnish when serving then roughly chop the rest.In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.Add the olive oil, minced garlic, cumin, cayenne pepper and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.Add peppers to hummus and continue to process for 1 to 2 minutes or until smooth.If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until the consistency is perfect.Finely chop reserved pepper from earlier. Then, scrape the hummus into a bowl, make a small well in the middle and add finely chopped peppers.Store homemade hummus in an airtight container and refrigerate up to one week.