Roasted Red Pepper Hummus

This is yet another one of my hummus friends. This guy has a lot of flavor and was oh so tasty when I served it with toasted baguette slices brushed with olive oil and rubbed with garlic. It could easily be enjoyed with crackers, chips, or any dip-able veggie. This is an easy go-to lunch for those on the run or those who would enjoy being on the run, but are simply at home searching for something to inhale.

The directions below have the potential to turn one away from this recipe...I mean really, who roasts a freaking red pepper? Really though, it isn't difficult and will be enjoyed for days, unless you consume it in one sitting, but I doubt that because I haven't even pulled that stunt yet!

One more thing...and this is critical so don't just skip over it because of my ramblings...I have enough tahini to make hummus every day for the next six years. Please do not go to three different stores in search for hummus. Please do not try to explain it to thirteen different teenage employees who have no idea what it is you are in search of. Please don't drag your children into Macey's after you have spoken with a manager over the phone about the fact that they do happen to carry tahini and it is placed, ever so obviously, near the peanut butter. And please, please don't spend fourteen dollars on a giant jar of something that you could use every day for six years just to make this one recipe. Please make a simple stop at my house. I will be more kind than any teenage employee, I know its exact location in my home, and I won't even charge you the $.02186 it would cost you for two measly tablespoons. I hope you make the right decision.

Ingredients:

1 small red bell pepper

1-14.5 can chickpeas

1/2 small onion

1 tablespoon of olive oil divided

1/2 teaspoon salt

1/4 teaspoon pepper or a smidgen or cayenne

1/2 teaspoon ground cumin

1 lemon

1 large garlic clove

2 tablespoons tahini

Flat-leaf parsley

Directions:

Begin by roasting your red pepper. If you have a gas cook-top or other open flame, you can place the pepper right over the flame. Hold it with tongs or just rest in on the burner grate. If you cook with electricity, put it on a baking sheet under the broiler. Turn the pepper frequently. You want to blacken the skin all over, but you don't want to char the flesh. Once it is black all over, place it in a bowl and cover with plastic wrap for five minutes. While your pepper is cooling, drain chickpeas and place into a food processor or blender. Dice half an onion and sautee over low heat in a tiny drop of oil or butter until they are soft and sweet. Add the onions to the chickpeas and pour in a few drops of oil. Add salt, cumin, pepper and the juice from 1/2 to 1 whole lemon, depending on taste. Coarsely chop a clove of garlic and place into the processor with other ingredients. When the pepper is cool enough to touch, rub off the blackened skin. The pepper is then ready to be cored, cut, and seeded. Dice the roasted red pepper and add. Pour in the tahini and blend until smooth. Serve in a dish with chopped parsley on top.