Killer Roasted Red Pepper Hummus
15 oz can chickpeas
1 large red pepper
2-6 cloves garlic
1/4 cup FRESH lemon juice (1 lemon)
1/8-1/4 cup tahini
1/4 teaspoon each salt, pepper, onion powder, and paprika
splash apple cider vinegar
Keep in mind I never measure out this recipe, except the tahini and lemon juice.
Start out by turning on you broiler. Rub some oil on the red pepper, put it on a cookie sheet, place you oven rack as close to the broiler as possible, and broil each side of the red pepper until the skin starts to burn, but don't burn all the way through. It should take about 5 mins on each side. Once its done put the pepper in a bowl and cover with plastic wrap or a plate to make it air tight. Let it cool off completely in the bowl(about 20 minutes), this makes the skin much easier to pull off. Once its cool, remove the stem, then remove the charred skin. Your left with the sweet flesh.
Next, mix together the tahini and lemon juice until very creamy, if it stays thick add some oil, about 1 teaspoon at a time. Add the garlic and process it well, unless you like big chunks of garlic. While the processor is running, add the chickpeas a handful at a time, until they are mixed in, then add in oil until creamy. Add in salt, pepper, and onion powder, if you want more, add more by all means. Add the red pepper. Add a splash or 2 of Apple Cider vinegar, it gives it a nice sour-ish twang, can be omitted.
Pour the hummus into a container, sprinkle some paprika and black pepper on top, add some fresh parsley, and maybe a drizzle or 2 of olive oil. Your done! This is best served chilled, but if your impatient it can be eaten warm.