Garlic and Roasted Red Pepper Hummus

Canned garbanzos and jarred red peppers make this a snap to put together, but there's something meditative about the languid process of soaking and cooking the beans and roasting the peppers. If it's not your custom, you really should try the longer method when you've got the time and you'll see what I mean.

This hummus recipe makes the perfect dip for toasted tortillas or pitas and assorted veggie dippers. Sweet veggies such as tomatoes and carrots really balance the garlic and shallot.

Garlic and Roasted Red Pepper Hummus Recipe

1 8 oz. can garbanzo beans, drained and rinsed
4 cloves garlic, peeled and crushed
1 shallot, minced
1/4 cup tahini (sesame seed butter)*
about 3 roasted red peppers
salt and pepper to taste
olive oil
2 T fresh Italian parsley, minced

Place garlic in food processor and process until finely minced. Add shallots, beans, tahini, peppers, salt and pepper. Process well; scraping down the sides a time or two. With blade still spinning, slowly add enough olive oil to achieve desired consistency. Add parsley and pulse to blend. To serve, garnish with a sprig of mint (you'll need it after the garlic and shallot) and a few drizzles of olive oil.

* If you don't have any tahini, it's easy to make your own.
Homemade Tahini Recipe
(makes about 1/2 cup)

2 Tablespoons sesame seeds
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 cup tepid water

Place seeds in a blender or food processor and grind until smooth (this will take a few minutes, so be patient). Add sesame oil and salt. Process until combined. With the motor running, add the water in a very slow, steady stream and blend until smooth.