Roasted Red Bell Pepper Hummus
1 cup dried garbanzos, sorted, rinsed well, drained
3 garlic cloves
3 medium red bell peppers, roasted
½ cup tahini
1/3 cup lemon juice
1 3/4 tsp salt
1/2 tsp cumin seeds
Presoak beans overnight.
Rinse beans, add 3 cups cold water, and bring to a boil, simmer until beans are tender, about 1 hour. Drain and set aside to cool.
Roast red bell peppers. Preheat oven to 400 degrees. Cut a small slit in the peppers, roast 45 – 60 minutes. Cool and sweat in plastic bags, then peel skins, remove seeds, ribs and stem. I tend to roast the peppers 75 to 90 minutes, turning them once or twice while roasting. It makes them easier to peel.