Roasted Red Pepper Hummus

1 bag (1lb) dried chick peas, reconstituted

1 jar (15oz) roasted red peppers (15 oz), drained. I like Mezzetta

1/2-1 cup fat-free plain yogurt

1 tbsp sesame seed oil

3 tsps cumin

2 tsps coriander

1 1/2 tsps cayenne pepper

2 tbsps lemon juice

2 tsps salt

3-6 cloves garlic

fresh ground pepper

Prepare the chick peas according to the instructions on the bag. Basically boil them in water until they're almost/kind of falling apart and soft. Strain them.

Do about half the chick peas at a time in the food processor (if you need to. I don't have a huge food processor and it had a hard time handling all of them). Add everything else, in any order that you feel appropriate . I feel that it's easier to get the texture right, so I start with the lemon juice, oil, red peppers, and yogurt. You'll mix it all together in the end, so it doesn't matter really when you put in the rest of the stuff, but I typically try to split it up. It makes me feel more balanced.

All spices are to taste. I like my hummus very garlicy and spicy, but that's because I typically just eat it plain. If you're using it with something else and don't want it to be too overpowering, feel free to cut back. If you feel it's too stiff and grainy, add some more yogurt or try a tablespoon or two of the water that the red peppers were packed in.

This is perfect on pita bread, toast, or chips.

Quote:

Sex is good, but not as good as fresh, sweet corn. ~Garrison Keillor