Roasted red bell peppers kick up humus to a whole other level.

This humus plays perfectly as a pita dip, spread, or dipping vehicle for artichokes, carrots, and cucumbers.

It also rounds out a pretty good humus trio board along with regular, carrot, and or roasted beet.

Just saying.

Ingredients:

1 bell pepper

1 can garbanzo beans, drained and rinsed

1 garlic clove

2oz sesame oil

juice of 1/2 small orange

1/2 tsp salt

Directions:

Roast bell pepper over open flame of gas stove, turning as each side chars. Conversely you could char over a grill, or broil in the oven.

Place blackened bell pepper in a paper bag and seal. Let sit for 10 minutes. The bag will steam making the peel easy to remove.

Remove peel, seeds, and stem.

Add bell pepper, garbanzo beans, garlic, orange juice, and salt. Turn on low and puree while slowly streaming in sesame oil.

Puree until smooth.