Roasted Red Pepper Hummus

I love hummus and I love roasted red pepper so I put them together and now I love roasted red pepper hummus. 

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Ingredients :

• 1 red bell pepper
• 1 teaspoon oil
• 1 cup cooked chickpeas (even better if they are slightly over cooked) 
• 3 tablespoons lemon juice
• 1/4 cup tahini 
• salt
• garlic powder
• pinch black pepper
• 1-2 tablespoons ice water

Directions:

1. Roast the red pepper:
1. Cut the bell pepper in half and remove the seeds and white parts. 
2. Coat the halves with just enough olive oil so that they are completely covered but aren't dripping oil. (This will reduce the spatter of oil in the oven and the resulting smoke)
3. Place the halves cut side down on a small tray and broil them in the oven on high for about 10 minutes or until the skins have large spots that have blackened.
4. Remove the peppers from the oven and transfer them to a heat safe bowl. Cover the bowl and allow them to steam in their own heat for about 10 minutes.
5. Once they have set, carefully peel the skin off the peppers using tongs. It should come off easily but the peppers will most likely still be extremely hot and unsafe to handle.
2. Add all of the ingredients except the water into a food processor or blender and blend. 
3. Once it looks relatively smooth add the ice water a tablespoon at a time. The cold water will make the hummus fluffier.
4. Blend until it is completely smooth and transfer it to an airtight container and chill. It will seem runny at first but will be much thicker after cooling.
5. Refrigerate up to a week and enjoy as you please! Great for sandwiches and snacking.