Instructions: Preheat broiler.

Quarter bell pepper and discard stem, ribs, and seeds. Arrange pepper pieces, skin-side up, on a baking sheet and broil about 2-inches from heat until skins are blistered and charred, about 5 to 8 minutes. Transfer pepper pieces to a bowl and cover with plastic wrap. Let peppers stand until cool enough to handle and peel off and discard skins. Transfer pepper to a food processor and puree.

In a mortar and pestle pound garlic and salt to a paste and add to food processor.

Rinse chickpeas well in a colander and drain. Add chickpeas, tahini, water and cumin to the food processor and puree. Season with salt and lemon juice.

Serve hummus with Whole Wheat Pita Toasts.

This recipe yields 2 1/2 cups.

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