Spicy Roasted Red Pepper Hummus

Preheat your oven to 425ºF. On a foil-lined sheet pan, place washed peppers and roast until charred and the skin is blistered. The serrano chile should only take about 10 minutes and the bell peppers about 30 minutes total. Rotate the peppers every 5 minutes to evenly char and blister the skin. Remove the peppers and place in a paper bag or a bowl covered with plastic wrap (or a plastic bag will work too) and let the steam work on the skin, making it easy to peel. Let the pepper sit for 20-30 minutes or until cool enough handle. Remove the seeds of the peppers and chile and roughly chop. Note: for a less spicy hummus, use half of the chile.

In the bowl of a large food processor, add the garbanzo beans, garlic, tahini and lemon juice. Turn on the processor until the ingredients are combined and it resembles a thick paste. Add in the peppers, serrano chile and kosher salt. Blend until smooth.

Cover and refrigerate until ready to use. I like to serve mine with homemade basil pita toasts (see my recipe box).