Roasted Red Pepper Hummus *

1 red bell pepper, seeded and cut in 1 inch strips
2 jalapeno peppers, sliced in half lengthwise
1 can chickpeas, rinsed and drained
4 garlic cloves, chopped
5 Tbsp tahini
2 tsp sumac
1 tsp paprika
Juice of 1 lemon
2 Tbsp toasted pine nuts
Olive oil
Salt and pepper
Pita bread and sliced veggies

Preheat oven to 425.  Place the red bell pepper strips and jalapeno in a small baking dish.  Drizzle generously with olive oil.  Sprinkle with salt and pepper.  Bake at 425 for 25 minutes or until tender.  Remove from the oven and let cool completely.  In a food processor, add the roasted peppers and all the remaining ingredients, except the toasted pine nuts.  Add 2 Tbsp olive oil.  Run the processor until you reach the desired creamy paste consistency.  Add more salt, as your taste desires.  Run the processor again to combine.  Transfer to a serving bowl.  Top with a little more olive oil and the toasted pine nuts.  Add a pinch of paprika or sumac for garnish.  Serve with warm pita bread or sliced veggies.

Serves 6