Hummus With Roasted Red Pepper
Quarter bell pepper and discard stem, ribs, and seeds. Arrange pepper pieces, skin-side up, on a baking sheet and broil about 2-inches from heat until skins are blistered and charred, about 5 to 8 minutes. Transfer pepper pieces to a bowl and cover with plastic wrap. Let peppers stand until cool enough to handle and peel off and discard skins. Transfer pepper to a food processor and puree.
In a mortar and pestle pound garlic and salt to a paste and add to food processor.
Serve hummus with Whole Wheat Pita Toasts.
This recipe yields 2 1/2 cups.