Best Roasted Red Pepper Hummus

Preheat oven to 425 F. Place red bell pepper and jalapeno, if using, in an oven-safe dish and drizzle with olive oil. Insert peppers into the heated oven and let them roast for 25 minutes or until tender.

In a food processor, blend garlic, tahini and lemon juice.

When ready, remove the roasted peppers from the oven and put them into the processor. Run processor briefly to blend.

Now add chickpeas, sumac, salt, hot paprika and olive oil. Run processor to puree. Test, and if hummus is too thick, add a little of the chickpea can water or more lemon juice if you prefer. Run processor again until you reach desired creamy texture.

Serve with pita bread and your choice of vegetables for dipping.