Roasted red pepper hummus

I don't have a picture of this one, and I didn't make it this week—I think Christmas was the last time—but I've often had requests for the recipe, and I can't believe I haven't put it on here before.

Roasted red pepper hummus

Origin: Healthy Cooking
Yield: 3 cups
Prep Time: 30 minutes
113 calories, 5g fat (1g sat), 4g protein per 1/4 cup

Ingredients:
  ● 2 large sweet red peppers
  ● 30 oz. garbanzo beans, rinsed and drained
  ● 1/3 cup lemon juice
  ● 3 tbsp tahini
  ● 1 tbsp olive oil
  ● 2 garlic cloves, peeled
  ● 1 1/4 tsp salt
  ● 1 tsp curry powder
  ● 1/2 tsp ground coriander 
  ● 1/2 tsp ground cumin
  ● 1/2 tsp pepper

Directions:
1. Broil red peppers 4 inches from the heat until skins blister, about 5 minutes, then use tongs to rotate peppers a quarter turn. Continue to broil and rotate until all sides are blistered and blackened. Immediately remove from heat and place in a bowl; cover and let stand for 15-20 minutes. Note—I do this in my gas oven. I have also done it over the flame of a burner, too, but that seemed to take longer. You really want the peppers blackened and falling apart before you are done.

2. Peel off and discard charred skin (this is easiest to do under cool water, sliding the skin off as you rinse).  Remove stems and seeds.  Place the peppers in food processor, then add beans, lemon juice, tahini, oil, garlic, and seasonings; cover and process until well blended.  Transfer to a serving bowl with pita and/or crackers. Garnish with olive oil and pine nuts if desired.