Red Pepper Hummus

Teamed with pita bread triangles and a variety of raw vegetables, this Middle Eastern dip makes a great snack or hors d’oeuvre for a dinner party. Tahini is available at natural foods stores and some supermarkets.

2 large garlic cloves, chopped

1 15-ounce can garbanzo beans (chick-peas), drained

1/3 cup tahini (sesame seed paste)

1/3 cup fresh lemon juice

1/2 cup chopped drained roasted red peppers from jar

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With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

Makes about 2 cups.

From “Bon Appétit” magazine, January 1994