1 red bell pepper, washed, dried, seeded, and cut in 1″ strips
½-1 jalapeno pepper,washed, dried, partially seeded (optional)
16-oz can chickpeas, drained, or 2 cups cooked chickpeas
3-4 garlic cloves
5 tbsp tahini
2 tsp sumac
1 tsp hot paprika
1 lemon or lime, juice of
1 tsp fresh mint, stems removed, roughly chopped (optional)
Olive oil
Salt
Preheat oven to 425F. Prepare ingredients as indicated above. Set each aside. Place red bell pepper and jalapeno, if using, in an oven-safe dish and drizzle with a little olive oil. Insert peppers in the 425F heated oven and let roast for 25 minutes or until tender. In a food processor, blend garlic, tahini and lemon juice.When ready, add the roasted peppers and run processor briefly to blend.bNow add chickpeas, sumac, salt, hot paprika and one or two tbsp olive oil. Run processor to puree. Test, and if hummus is too thick, add a little of the chickpea can water (or cooking water) or more lemon juice if you prefer. Run processor again until you reach desired creamy texture. Serve with pita bread and your choice of vegetables.

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