Mom's Roasted Chili Pepper Hummus

My mom almost ran out of time to make her hummus but I did not let her leave without making it. This time she used a roasted chili pepper but blended with the chickpeas the hummus was not spicy just flavorful.

Mom's Roasted Chili Pepper Hummus
Makes 1 1/2 cups

1 cup dry chickpeas
1 small chili pepper
1 clove garlic
1/8 cup olive oil
juice of 1 lemon
1/4 cup tahini
salt
red pepper flakes

Soak the chickpeas over night. Change the water, salt and bring to a boil. Lower the heat and cook until soft (about an hour) Or use unsoaked chickpeas. Pour boiling water over the chickpeas. Leave for an hour, change the water, salt and cook over a low heat until soft (1h+).
Once soft strain the chickpeas but reserve the cooking water.

Roast the chili pepper by hold it with a fork over a gas burner on high heat. Slowly rotate the pepper until the skin is blackened. Allow to cool, peel skin and remove seeds.

In a food processor place the chickpeas, garlic, lemon juice, olive oil, roasted chili pepper, and tahini. Add 1/8 cup of chickpeas cooking liquid. Process. Check consistancy often. Add liquid 1/8 cup at a time, until the hummus is creamy. Season with salt.

To serve, spread hummus on a large plate, top with a few reserved chickpeas and swirl with 1 tsp olive oil. Sprinkle with red peer flacks.