February 2012

Roasted Pepper Hummus

1 15-oz can chickpeas (reserve liquid)
2 tablespoons lemon juice
1/2 cup Tahini (sesame paste)
1/4 cup onion
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon oregano
1/2 cup roasted peppers

Puree chickpeas in a food processor.  Add enough reserved liquid to make the puree smooth.  Add remaining ingredients and mix well.  Refrigerate until needed.  Serve with pita chips or fresh vegetables.