Red Pepper Hummus

2 red bell peppers- cut in half and seeded
15oz. an chickpeas
2 cloves garlic
2 T. Tahini (sesame paste)
1/2 T. lemon juice
3 T. olive oil
Paprika, to taste

Place the peppers skin side up on roasting sheet.
Broil until skin starts to blister and blacken.
Place immediately in sealed plastic bag; let sit for 5 minutes for skin to loosen.

Add skinned peppers and remaining ingredients to food processor or blender and puree.

Serve with crackers, bread, or vegetables.

{LDM}