Keg of hummus

Whether you're making two cans' worth for personal use or supplying a party of hungry vegetarians with a keg's worth, Roasted Red Pepper hummus is a deliciously cheap spread!

Roasted Red Pepper Hummus, 20 minutes to 1 hr depending on whether you have an oven, makes almost 3 times as much hummus as Tribe's party size for the same price ($5-6)

Ingredients:

• 2 x 14.5 oz. cans of Cheap Garbanzo Beans (aka Chickpeas). They are on sale at Giant for 59 cents/ can!
  
• 2 medium red peppers
• 4 large cloves of Garlic
• 1 lemon
• 4 Tablespoons of Tahini (only expensive ingredient--- 5-6 bucks' worth can be used to make this recipe 3x) Refrigerate Tahini in an extra cold spot, though, because the stuff will go bad after 14 days. Make hummus for a friend!
  
• 1 Tbsp. Olive Oil

Preparation:

1. Preheat oven to 400 degrees.
   
2. Remove the stickers from the red peppers, and place in a casserole dish. Cut the tops off of the garlic bulb (that's the whooooole thing). Use scissors and only cut off a fraction (1/8) of an inch. Drizzle with a little olive oil and place garlic bulb in same casserole dish. Cook Red Pepper and Garlic for 45 minutes.
   
3. Don't have an oven? Me neither! With no oven, Dice the peppers and sautee in olive oil for 8 minutes on Medium heat, or until SOFT. Then, mince the garlic and add to saucepan. Cook for 1-2 minutes.
4. If you cooked those peppers and garlic for 45 minutes, they're gonna be HOT. Let 'em cool 10 minutes then get rid of the peppers' stems, and store the extra bulbs of garlic in the fridge.
5. Juice the lemon in a small bowl and remove all seeds.
6. Scoop 4 Tbsp of Tahini into blender. Add lemon, peppers and garlic and MIX.
7. Add Garbanzo beans 1/2 can at a time. Add 1 Tbsp of Olive Oil and mix until smooth.

*Great with Wheat Thins, Pita Bread or your index finger.

** For a keg of hummus, repeat 140 times.