Roasted Red Pepper Humus Dip

I know what you're saying:  "Humus... blech!"  Fact is, I don't eat store-bought humus myself.  It's kinda gritty and yucky.. like dipping veggies into toothpaste.  But I can't get enough of this homemade stuff.  Strange, eh?  Just in case you get all brave and adventuresome one day and want to try this, here's the recipe.

You need:  1 food processor; 1 lg. whole red pepper; 1 can organic chic peas (they just taste better); 1 large spoonful of tahinni or sunflower seed butter; 1 clove of garlic, herbs and seasonings to taste (I use fresh basil & parsley, salt, pepper & garlic/pepper spice); juice of 1/2 lemon; water.

Place whole red pepper on pyrex pie plate and put under broiler.  Turn as needed to blacken pepper on all sides.  Remove from oven and allow to sit for a few mins., then peel off the burnt skin, separate from seed core and add to ingredients in food processor.

While waiting for pepper to roast and cool, into food processor place drained and rinsed chic peas, a good, large spoonful of tahanni or sunflower seed butter, fresh herbs, clove garlic (slightly chopped, but food processor will do the rest), salt, pepper, and any other spice you like, and the juice of 1/2 lemon (2 tbsp). 
Once the pepper is in there, give it a spin, but you will need to add just a bit of water to arrive at the right consistency for dip.

Serve in a leaf of lettuce with fresh veggies, such as celery and carrot sticks, red pepper (sure, why not?), cucumber, broccoli, cauli.... whatever you like. :)  This makes a great lunch with a few crackers and cheese, nut butter and jelly, potato or pasta salad, or again, whatever you like!  Enjoy!