Roasted Red Pepper Hummus

1 serving = 1/4 cup

3/4 cup Garbanzo Bean Flour
2-5 cloves of roasted Garlic
1 Larger Red Pepper
3-4 Tbsp Tahini, 4 tbsp
1 1/2 cup Chicken Broth or Vegetable Broth**
1-2 Tbsp. Lemon Juice
1 Cup Water
1/4 - 1/2 teaspoon Cumin
1/4 teaspoon (4-8 dashes) Tabasco Sauce or hot sauce of choice (I prefer Louisiana Hot Sauce or Crystal Hot Sauce)
2 Tbsp Olive Oil
1/2 teaspoon salt

** Use for Vegetarian Version

This recipe makes A LOT OF HUMMUS. You can freeze half if you don't think you'll eat it up in 2-4 days.

Core stem from red pepper. Place red pepper and garlic baking sheet lined with aluminum foil in oven on broil. Turn red pepper frequently with tongs as skin turns black. Take out of oven once it has burnt on all sides. Garlic can be left in skin during this process, and may take slightly longer to roast. This whole process should take no longer than 10 minutes. Let both cool. Once they are cooled, remove skin. Red Pepper skin will just peel off very easily. Slip garlic out of cloves and remove hard part of stem.

In a 1 quart pot, bring all remaining ingredients except Garbanzo Bean Flour to a boil. Slowly add Garbanzo Bean Flour in by 1/4 cup additions to create a thick paste. Remove from heat.

Cool for 5 minutes, then place mixture into a blender or food processor. Add garlic cloves and red pepper. Blend until smooth and creamy.

Serve with veggies (carrots, cucumbers, broccoli-- heck, anything you can dip!) use on sandwiches as an alternative to condiments like mayo, or with pita bread or tortillas.

Number of Servings: 16

Recipe submitted by SparkPeople user PANDORALSU.