Roasted red pepper hummus

Serves 16

Tip: Refrigerate hummus up to 1 week. Use as a spread for wraps or sandwiches.

1. Add 2 cups chickpeas.
2. Place 2 whole red bell peppers on direct heat.
3. Turn peppers as outer skin blackens.
4. Cover and steam 5 to 10 minutes.
5. Peel cooled peppers.
6. Add 1 cup roasted red bell pepper.
7. Add 2 tablespoons white sesame seeds.
8. Add 1 tablespoon lemon juice.
9. Add 1 teaspoon kosher salt.
10. Add 1 tablespoon olive oil.
11. Add 1 1/4 teaspoons cumin and 1 teaspoon onion powder.
12. Add 1 teaspoon garlic powder and 1/4 teaspoon cayenne pepper.
13. Process until smooth.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.