Roasted Red Pepper Hummus

There was a movie out a few years ago called You Don't Mess With the Zohan.  Basically, I don't recommend this movie, but, in it, all of the characters were completely obsessed with hummus.  I can understand this obsession, especially after I discovered Roasted Red Pepper Hummus.  I, too, would dip my glasses, my toothbrush, my neighbor in this dip.  I first had this as an appetizer at the home of my husband's aunt and uncle.  It was presented with toasted pita chips that had been brushed with olive oil and sprinkled with rosemary and with a platter of crudites. I immediately went home and started searching online for a similar recipe.  I found two things: a recipe for hummus, just regular-joe hummus, and a recipe for roasted red pepper aioli.  I decided to combine the two and, voila, Roasted Red Pepper Hummus.  (Don't be afraid if you find yourself wanting to jump in the dip and go swimming around in it with your mouth open.  This reaction is completely normal.) 

Roasted Red Pepper Hummus

1 (15 oz) can chick peas, drained and rinsed

1 (4 oz.) jar roasted red bell peppers, in oil

1/2 of large lemon, juiced

1 1/2 T. tahini (sesame paste)

6 cloves garlic, grated (or finely minced)

1 t. rosemary (I use fresh, but dried is fine too)

1/2 t. cumin

1/2 t. cayenne pepper

1/4 t. coarse salt

Place all ingredients together in blender and process until mixture is smooth and fluffy.  Refrigerate at least 30 minutes before serving. 

Here is what Dan and I like to do with the dip:

1. Spread pita with hummus.

2. Top with crumbled feta cheese.

3. Place shredded grilled chicken and grilled onions atop cheese.

4. Add lettuce.

5. Wholesome dinner.

6. Awesome.