I confess. This website has become invaluable to me as a resource in the kitchen. When I forget a recipe, I just go to the archive. Of course, I'm on a 3G Blackberry; great for email but bad for internet. Cleo, who never used to answer her home phone let alone carry a cell phone, now sports an iPhone. Much faster. iPad is next, though.

At any rate, I want to get all my dip recipes posted so I have them for reference. Of course, our last batch was 27 pounds so this recipe is a guideline. Just because I need large quantities doesn't mean I take short cuts. You can bet that we roast peppers, squeeze lemon and mince garlic....oh, and cook our own beans. However, canned beans work for small amounts. That said, I still like to cook my canned beans to soften them. The extra step makes a smoother dip.

This dip changes hummus up a bit and brings some color to the table. Give it a try!

Ingredients:

• 1 can garbanzo beans
• 1 red pepper, roasted and peeled
• 2 tablespoons tehini
• 1/4 cup lemon juice
• 1 1/4 teaspoon minced garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 cup olive oil
• 2 tablespoons water (or enough to make a smooth dip)

Steps:

To roast the pepper, wash and coat with olive oil. Place on a cookie sheet in a very hot, 400' oven and bake until the skin starts to char and blisters. Remove from the oven and place in a small bowl, cover with plastic wrap. Then, peel and seed. Place all ingredients into the food processor. Process until smooth, adding a little water if necessary. Taste and adjust the salt and pepper.

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