Roasted Red Pepper Hummus

Steps

1. 1Preheat the oven to 425 degrees F.
2. 2Place the red peppers and garlic cloves (no need to take the skin off) on a baking sheet and roast for 25-30 minutes, or until the skins have started to blacken. Remove them from the oven and let them cool
3. 3In a small bowl, whisk together the olive oil and tahini. Set aside.
4. 4Peel the cooled garlic and red peppers, and remove the stem and seeds.
5. 5In a food processor, combine the red pepper, garlic, chickpeas, salt, cayenne pepper, and lime juice, and process until combined.
6. 6With the food processor still running, drizzle in the tahini and oil mixture, and process until smooth and creamy.
7. 7Store the hummus in the refrigerator in a sealed container for up to one week.