Roasted Red Peppers and Hummus

If you occasionally buy those little jars of pimiento peppers, making those yourself is so much cheaper!  I roasted my own peppers in an air fryer, then learned I could do that in my oven. Here's how:

Place the pepper on a pan lined with foil.  Roast at 475F for 15-30 minutes, turning over once or twice.

 Drop the hot pepper into a deep bowl and cover with saran wrap to steam.

 After 10 minutes, remove pepper and peel the burned skin.

 Cut open and remove the seeds.

 Voila! Refrigerate until ready to use.
 

Here's a recipe using that pepper:

Red Pepper Hummus

Soak chickpeas overnight in water to cover.

1/3 cup dried chickpeas

Drain and cook in fresh water.

 

In food processor, blend all ingredients together. 

1/2 teaspoon salt

1 garlic clove

Roasted red pepper

Cooked and drained chickpeas

1/2 teaspoon lemon juice

1/2 teaspoon olive oil

1 1/2 tablespoon tahini

Serve with flatbread, crackers or fresh vegetables.