Roasted Red Pepper Hummus

New Years day we had a few friends over to watch Iowa play in the Outback Bowl. We had a good time, partly due to the Hawk's winning (Go Hawks!) but also because of this delicious dip. This recipe comes from the Food Network

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Roasted Red Pepper Hummus

Ingredients
1 (15 oz) can chickpeas
1 cup roasted red peppers
1/4 cup tahini (I used about 1 Tablespoon)
2 Tablespoons lemon juice
3 cloves garlic
1 teaspoon cumin
salt and black pepper

Directions
Process garlic in food processor until finely minced. Drain and rinse chickpeas and add to food processor along with remaining ingredients. Process until smooth. Season to taste with salt and pepper. Allow to chill for at least 1 hour before serving.

Note: I served this with toasted pita chips. I tore pita pockets into smaller chip-sized pieces and placed them on a baking sheet. Then I brushed the tops with olive oil and baked at 400° for 8-10 minutes or until golden brown and crisp.

Amanda's Analysis:
This year is off to a great start because this was another very tasty dish! I never thought I would crave hummus but this is one recipe I don't think I will get tired of. It definitely tastes better after it has been well chilled, and it is a healthier version of potato chips and sour cream dip. I give this dip 7 spoons!

John's Jibba-Jabba:
I do not like hummus very much. This may be a fantastic recipe but just does not appeal to me. This rating is not so much a reflection of the recipe as my preferences. Hummus gets 2 spoons.