Rosemary Roasted Red Pepper Hummus

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.