Roasted Red Pepper Hummus

1 roasted red pepper
1/4 c. tahini
1 can (15 1/2 oz) chickpeas, drained and rinsed
1 small garlic clove roughly chopped
1 T. water plus more as needed
1/2 t. coarse salt
pinch of ground cumin
pinch of ground nutmeg

Fire roast one red pepper until the skin blisters and is blackened. Place red pepper into a plastic bag and let steam for about 10 minutes. Soften the tahini in the microwave for about 10-20 seconds to allow the paste to become more pliable. While the red pepper is steaming, mix the remaining ingredients in a food processor until smooth. Set 1 c. of the hummus aside. Remove red pepper from the bag and peel the skin off. Cut red pepper in half and remove the seeds and pulp from the inside. Slice the pepper into long strips. Mix the pepper strips and the 1 c. of the hummus mixture set aside in the food processor - blend into a puree. Mix the puree back into bowl and season to taste.

Sean Eastwood (Isabella's Estiatorio)