This recipe has been specially TM created by Rachael Ray for

this appliance.

ITALIAN ROASTED RED PEPPER HUMMUS

2 (14 ounces) cans chick peas (garbanzo beans), drained

4 roasted red peppers, or 1 (15 ounce) jar roasted bell peppers, drain and pat dry

2 sprigs fresh rosemary leaves stripped from stems

2 cloves garlic, cracked away from skin

4 pinches of crushed red pepper flakes

2 splashes of water, about 2 tablespoons

4-6 tablespoons EVOO - extra virgin olive oil, eyeball it Salt and pepper, to taste

Specialty potato chips, sesame melba rounds, or toasted bread rounds for dipping

Place chick peas, red peppers, rosemary, garlic, and red pepper flakes in processor and grind on Speed 2 into a thick paste. Add water a splash at a time and reprocess. While processor is on, stream in EVOO to form a smooth dip. Season the dip with salt and pepper, to your taste. Transfer dip to a small bowl and serve with dippers of choice.

Yield: 4 cups

17