RED PEPPER HUMMUS
Teamed with pita bread triangles and a variety of raw vegetables, this Middle Eastern dip makes a great snack or hors d'oeuvre for a dinner party. Tahini is available at natural foods stores and some supermarkets.
2-4 large garlic cloves, chopped
1 15-ounce can garbanzo beans (chick-peas), drained, but keep
a little of the juice for later
1/2 cup tahini (sesame seed paste)
1/3 cup (or more to taste) fresh lemon juice
1 12-oz jar drained roasted red peppers
fresh basil/jalapenos/cilantro optional
You can roast your own peppers, but the ones in the jar are a whole lot easier. With processor running, drop garlic through feed tube and mince. Scrape down sides. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. If dry, add a little of the chick pea juice or more lemon juice. Transfer hummus to bowl. Garnish with parsley/cilantro and a few kalamata olives.
Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. Makes a good amount. Guaranteed to be a party hit.