Adding a roasted red pepper to a classic hummus is a great way to add an extra serving of veggies to your snack.  This also adds a little sweetness, which is a huge hit with my kids. I used very little garlic so that it’s child friendly but if you prefer more garlic, go ahead and add a few extra cloves. This is great served with vegetables and pita bread.

Ingredients:

• 1 can chickpeas, drained
• 1 roasted red bell pepper (directions below)
• 1 1/2 tbsp grape seed oil
• 1 tbsp tahini 
• 1 clove garlic
• 2 1/2 tbsp lemon juice
• 3/4 tsp salt

Directions:

• Preheat oven to 400F
• Place pepper on lined baking sheet and bake 20-25 minutes, rotating at the 15 minute mark. Pepper should be soft and skin blackened
• Remove from oven and wrap pepperin aluminum foil until cool enough to handle
• Peel off the skin, it should slide right off, and remove the stem and seeds
• In a blender or food processor, combine the roasted pepper, chickpeas, oil, lemon juice, tahini, garlic and salt. Puree until smooth. Adjust salt and lemon juice to taste.
• Cover and refrigerate until ready to serve. 
• Top with paprika, olive oil and herb of your choice if desired.

Enjoy!