Sandra Lee would be so proud. When I'm in a hurry and want to throw together some homemade hummus but don't quite have the time (or energy) to make a smooth chickpea and tahini blend from scratch, I take a short cut and jazz up some store-bought hummus. I roasted a red pepper and a few cloves of garlic (place in baking sheet, drizzle with olive oil and bake at about 350 for 20 minutes or more or less, until the skin is peeling off, you may have to remove the garlic before) and then blended it up with some plain hummus. Salt, pepper, a drizzle of olive oil, sprinkle of paprika, and you've got a delicious roasted garlic and red pepper hummus on your hands. It has come out more bright red before but the red pepper I picked up was on the small side. It really adds a pleasant sweetness to the hummus and of course the roasted garlic adds some depth (and I prefer this to buying roasted garlic or roasted red pepper hummus; it definitely tastes more homemade, but of course, it's only sorta kinda homemade). Serving with endives is a nice alternative to pita chips.
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