Roasted Red Bell Pepper & Chipotle Hummus

Melanie B.'s Note:

I know it sounds kind of strange the sweet red bell pepper and smoky chipotle in hummus...but man it is good!

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 20

• 2 (15 ounce) cans garbanzo beans
• 3 tablespoons tahini paste (well mixed)
• 1⁄3; cup olive oil
• ¼ cup water
• 1⁄3; cup lime juice , freshly squeezed
• 2 tablespoons chipotle hot sauce (canned)
• 1 chipotle pepper (canned)
• 2 roasted red peppers , seeded & skinned
• salt , to taste
• pepper , to taste

Directions:

1. *Rinse and Drain Garbanzo Beans. Rub skins off beans with fingers and discard. This is very tedious, and you do not HAVE to do it, but I found that it helps in making my hummus very smooth and creamy.
2. *Place Garbanzo Beans in salted water, in a pot over high heat. Bring to a boil for 10-15 minutes. Drain and place in Food Processor. Cool for 15 minutes.
3. *Add remaining ingredients and blend until very smooth.
4. *If the mixture is dry, add a bit more water to smooth out.
5. *Serve the Hummus with soft Pita Bread or Pita Chips. I LOVE it when still warm, but it will last for several days in the refrigerator.
6. *This is a great make-ahead party pleaser.