Roasted Red Pepper Hummus
4 garlic cloves, chopped
Two, 15 ounce cans chickpeas, drained
Juice of one lemon
2 tablespoons tahini, toasted sesame paste
½ teaspoon cumin
½ teaspoon chipotle powder
1 teaspoon Harissa, or other hot pepper condiment, to taste
10 ounce jar roasted red peppers
Pulse the chickpeas and garlic in the food processor until uniformly ground. Add the lemon juice and tahini. If needed, add 1/4 water so that the chickpea mixture becomes a smooth paste. Add the cumin, harissa, half of the roasted red peppers, and ½ teaspoon salt. Process until smooth. Taste for spiciness and add more harrisa as needed.
Add the remaining roasted red peppers and pulse to coarsely chop. Enjoy as a dip or sauce for grilled tofu skewers.
Pairs Well With
*Harissa is a Tunisian hot pepper sauce. If you can't find harrisa, use any other spicy pepper sauce you have on hand.