Roasted Red Pepper Hummus With Cilantro
2 red bell peppers
4 large cloves garlic, unpeeled
1 can (15 1/2 ounces) chickpeas, rinsed and drained
2 T tahini
2 T lemon juice
1 T mild cayenne pepper sauce
1/4 C chopped fresh cilantro
assorted vegetable sticks, for dipping
Preheat the broiler. Place the peppers on a foil-lined baking sheet. Wrap the garlic in foil and place on the sheet. Broil the peppers 6" from the heat for 15 to 20 minutes, turning until charred on all sides. Broil the garlic for 15 minutes. Place the peppers in a sealed bag and let stand for 10 minutes.
Meanwhile, when it's cool enough to handle, peel the garlic and finely chop in a food processor. When the peppers are cool enough to handle, peel, core, and seed them. (You should have 1 cup of roasted peppers.) Add the peppers, chickpeas, tahini, lemon juice, and pepper sauce to the processor and blend until smooth. Add the cilantro and process just until combined. For best flavor, store refrigerated for at least 4 hours or up to 3 days. Serve with vegetable sticks or use as a spread for wraps or sandwiches.