When Nilesh thinks of Hummus, it takes him back to his childhood in Dahran where his dad whipped up bowls of hummus that were wiped clean at parties. Even when his parents visit, we leave it to his dad to make the tastiest, most garlicky, finger-licking hummus around.

Ingredients:

• 1 cup roasted red bell pepper (Use only if you want red pepper hummus)
• 2.5 cups soaked and cooked chick peas / garbanzo beans
• 0.25 cup tahini paste
• 2 tbsp extra virgin olive oil
• 0.25 cup lemon juice (usually 1 lemon)
• 6 cloves fresh garlic (chopped)
• 1/2 tsp salt (or to taste)
• 1/2 tsp red chilli powder
• 1/2 tsp cumin powder

Instructions:

1. For Roasted Red Peppers:
   1. Move the over rack closer to the broiler, about 6 inches away. Turn broiler over
   2. Remove core of the red peppers and cut into large, flat pieces
   3. Lay flat on an oven tray with skin side up. Broil 5-10 mins until charred
   4. Remove from oven, when cool enough to handle, gently peel away the charred skin and discard
2. For Hummus:
   1. Combine all the ingredients in the bowl of a food processor
   2. Process of 2-3 minutes
   3. If the hummus is too thick, add a tablespoon of water at a time, until you reach the desired consistency
   4. To serve, put hummus into a bowl, make a little well and add a 1/2 tsp of olive oil, with a sprinkle of red chili power. Serve with pita chips, or vegetables like carrots and cucumbers.

Serving Suggestions

1. Pita pockets – layer hummus, cooked and diced chicken, tahini, and greens in a pita for healthy pita pocket for school lunches
2. Serve with cucumbers and carrots
3. Wraps – layer hummus, long, thin carrot and cucumber slices, greens and deli meat for a school lunch or an on-the-go wrap