Roasted Pepper Hummus

I never cared much for hummus. Maybe it's because the only hummus I had ever eaten was the prepackaged kind you buy at the grocery store, which did nothing but leave me with a bad taste in my mouth. As a result, I only had one word to describe this middle eastern cuisine...blech!

I held that belief until earlier this summer when my mother in law brought out her homemade hummus, and insisted that I try some. Okay, she didn't really insist (she isn't a demanding person), but she did say it was really, really good. And because I like good food, I couldn't possibly resist her offer.

Boy was I glad I tried it. This stuff is so good that I have constant cravings for it. Luckily, she happily gave me the recipe so I can make it on my own now. And I do. Quite often.

And because I don't necessarily like to keep a good thing to myself, I am going to share it with you. (Don't worry, she won't mind).

Roasted Pepper Hummus

1 Can Chickpeas drained. Reserve liquid if hummus needs thinned.
1/3 Cup Tahini
1/4 Cup Lemon Juice
2 Garlic Cloves
2 Tbsp. Olive Oil
1/2 - 3/4 Cup Roasted Pepper
1/2 - 1 Cup Cilantro

*In place of cilantro or peppers, you can add Zucchini or olives. It's a pretty forgiving recipe, so feel free to experiment.

Throw all ingredients into a food processor. Like this:



And process until it looks like this:



Serve it with pita chips, fresh vegetables or whatever you prefer.