Food week continues here on the blog with a roasted pepper hummus you can dip pretty much anything into.

First, you should roast some peppers and let them cool.

Next, get out your blender. This recipe is scalable, so I’ll just give you the ratios I used based on one can of garbanzo beans (also called chick peas).

• 1 can garbanzo beans, drained and rinsed
• water (just have your sink nearby)
• 1 tbsp olive oil
• 8 cloves garlic, crushed
• 1/4 roasted pepper

Purée the beans, adding water as you go to help. Add oil and garlic; blend. Add pepper last.

Note: If you wind up adding too much water, you can boil some of the liquid off.

Tags: hummus, roasted peppers