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Ingredients
  

  • 2-3 small red bell pepper roasted
  • 1/4 cup extra virgin olive oil
  • 1-2 cloves garlic
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • large pinch salt
  • 1/8 cup roasted sesame tahini
  • 1 can chickpeas drained
  • 1 cup pine nuts toasted

Instructions
 

  • Remove top and seeds from pepper, leave whole.
  • Roast bell pepper on stove top or oven. I normally roast in oven, at 450, until pepper is evenly charred all the way around.
  • Remove bell pepper and place in a large bowl. Cover with foil and let steam inside bowl for 5-10 minutes.
  • Remove charred skin and place in food processor.
  • While pepper is roasting, toast the pine nuts in a small skillet. Be very careful, because they burn quickly.
  • Once fragrant, remove from skillet and place in food processor.
  • Blend pine nuts, roasted red bell pepper and all the above ingredients in a food processor or blender until hummus is smooth and velvety.