Now this is a easy post. Just like the recipe. I have already covered Hummus in my previous post and this is a variation of that. The red peppers add flavor without a lot of heat and roasting them adds a little smokiness and the hummus doesn't have a raw taste. You can also make other flavored hummus' the same way - garlic, zucchini, tomato. For a coriander hummus, add a 1/2 cup of chopped coriander leaves.
The ones in this post
1 large red pepper
1 teaspoon olive oil
1/2 teaspoon chili powder or paprika
Preheat oven to 375 degrees. Cut the core, seeds and stem. Cut into quarters. Take the olive oil and coat the pepper with it. Place the pepper on a sheet pan and roast till the skin starts to pop and blacken, about 15 minutes. Remove from oven and peel off the skin. Follow the procedure from the hummus post and blend along with the other ingredients and chili powder till creamy. To serve, remove in a bowl, make a depression with a back of a spoon and pour some olive oil in the space. Garnish with a sprinkle of chili powder. Serve with pita chips, falafel or crudites.