Roasted Red Pepper Hummus

• 2 large sweet red peppers
• 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
• 1/3 cup lemon juice
• 3 tablespoons tahini
• 1 tablespoon olive oil
• 2 garlic cloves, peeled
• 1-1/4 teaspoons salt
• 1 teaspoon curry powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• Fresh vegetables, pita bread or assorted crackers, optional

1. Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
2. Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.
3. Transfer to a serving bowl. Serve with vegetables, pita bread or crackers. Garnish with additional beans if desired.

sweet red peppers, garbanzo beans, lemon juice, tahini, olive oil, garlic, salt, curry powder, ground coriander, ground cumin, pepper, fresh vegetables

Taken from www.tasteofhome.com/recipes/roasted-red-pepper-hummus/ (may not work)