This hummus recipe has a wonderful taste—just the ticket for special occasions.
2-15 ounce cans chickpeas, drained
1 large red pepper
1 tablespoon fresh rosemary, chopped
6 tablespoons tahini
3 whole lemons, juice only
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon soy sauce
2 teaspoons cumin
1/2 cup olive oil
1 dash cayenne
Rinse chickpeas and place in a saucepan covered with water. Bring to a boil and simmer 30-60 minutes, adding more water if necessary. Drain. Slice red pepper, take out seeds, roast under broiler until skin is turning black, 3-6 minutes. Place in baggie or wrap in a clean kitchen towel for a minute so heat will loosen skin. Run under water and remove skin with fingers.
Place skinned, roasted red pepper, garlic, parsley, and rosemary in a blender or food processor and mix till smooth. Add chickpeas, tahini, lemon juice, salt, cumin, olive oil, soy sauce, black pepper and mix to form a thick paste. To thin, add more olive oil or water. Season with cayenne.