Roasted Red Pepper Hummus

Servings: 4

2 large red peppers
1 can garbanzo beans, drained
1/4 cup lemon juice
2 Tablespoons tahini
1 clove garlic, minced
1/2 teaspoon cumin
pinch cayenne pepper (optional)
salt to taste

1. Cut peppers in half and remove stems and seeds. Place cut side down on cookie sheet and put in oven under the broiler. Broil until the skin turns black over most of the peppers.
2. Remove from oven and cool in a tightly closed paper sack. When cool enough to handle, peel the skin from the peppers.
3. Blend peppers and all other ingredients in a blender or food processor until smooth and creamy. Adjust seasonings and serve.