Roasted Red Pepper Hummus

I can't claim the idea of adding roasted red peppers to hummus as my own - it was something we used to be able to buy in California. That being said, I'm happy what how this turned out (not least that is was better than my previous attempt at making hummus).

Ingredients:
- 250 g (1/2 lb) dried chickpeas, soaked overnight
- water
- salt
- 3 sweet red peppers
- juice of 2 limes
- 4 tbsp tahini
- 3 cloves garlic, crushed

After soaking the chickpeas overnight in cold water they were boiled for 1.5 hours (salt was added when nearly done).

While the chickpeas were boiling the red peppers were cut open, the seeds were removed and the pieces were broiled (skin side up) until the skin blackened in patches.

The boiled chickpeas were separated from the water, but the water wasn't discarded.

The chickpeas and the roasted peppers were puréed together - I found a stick blender to be more convenient for this than a conventional blender because the resulting paste is so thick. Then tahini, garlic, and lime juice was stirred into the mixture, and at last was added portions of the water from the chickpeas until the texture had the right smoothness.

We had some immediately as a side to some köfte and couscous salad, and have we been using the rest as a spread on bread.