Red Pepper Hummus Dip

4 roasted sweet piquillo peppers, chopped

1 1/2 cooked chickpeas (or 1 15 oz can drained)

1/4 cup water

1 garlic clove, chopped

2 tablespoons fresh lemon juice 

2 tablespoons white vinegar, preferably white Italian vinegar

1/4 cup tahini

1/4 tsp salt

pinch of cayenne

1/2 teaspoon ground cumin seeds

Place peppers, chickpeas, water, garlic, lemon juice, and vinegar in a food processor and puree until quite smooth. Add the tahini, salt, cayenne, and cumin, if using, to the food processor and process until creamy.

If needed add more seasonings to taste. Serve with crackers, pita wedges, or raw veggie sticks.

submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by the ingredients list of Ithica Red Pepper Hummus and Moosewood Restaurant Favorites cookbook.