Roasted Red Pepper Hummus

*Ingredients* * 1 red pepper cut in half and roasted to remove skin * 1 15-ounce can of chickpeas (garbanzo beans), drained, reserve liquid * 1 tbsp tahini (sesame seed paste) or any nut butter * 2 cloves of garlic, peeled and chopped * 3 tbsp fresh lemon juice * 3 tbsp fresh parsley * 1/2 tsp cumin * 1/2 tsp salt *Directions* # Preheat oven to 400 degrees. Cut pepper in half. Remove stem, seeds and membrane. Place pepper halves on a baking sheet (skin side up) so skin is evenly exposed to heat coil. # Bake 25 minutes, or until skin is charred. Remove from heat. Place pepper in a bowl and run under cool water. Skin should rub off easily. # Chop and add to blender or food processor along with the rest of the ingredients. If dip is too thick, add some of the garbanzo bean liquid until you reach desired creamy consistency.