Hummus & roasted red pepper sauce

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1 lb. garbanzo beans
1 Tbsp. toasted cumin   (shake cumin in dry hot pan just until fragrance releases)
2 Tbsp. Tahini
3 Tbsp. lemon juice
1/3 to 1/2 cups olive oil
Lots of salt to taste
1. Put all ingredients except oil into food processor bowl.
2. Pulse to roughly chop.
3. Add oil with machine running.
4. Add water if too thick; taste for salt and lemon and adjust.

Makes about 1 cup

Roasted Red Pepper Sauce

1 red pepper
1 yellow pepper
2 bunches cilantro
2 Tbsp. ancho chile puree
2 cloves garlic
1 Tbsp. coriander
1 Tbsp. chile powder
1 Tbsp. paprika
2 Tbsp. red wine vinegar
olive oil
cracked pepper

1. Preheat broiler on high.
2. Halve the peppers, removing core, seeds, and ribs. Place skin side up on baking sheet.
3. Broil until skin is blackened then remove from oven, place in a small mixing bowl, and cover with plastic wrap.  Set aside to cool. When cooled, peel skin away and discard.
4. Place peppers in blender with all other ingredients and puree until smooth, adding olive oil as necessary to reach a smooth consistency, and season to taste with salt and pepper.