Spicy Two Pepper Hummus

Makes 1-2/3 cups

1-2 cloves garlic, peeled 2 strips lemon zest, 2 x ½ - inches each (zest of ½ lemon), bitter white pith removed, cut in ½ - inch pieces ¼-½ teaspoon crushed red chile peppers (to taste) 1 teaspoon ground cumin ¾ teaspoon herbes de Provence ½ teaspoon kosher salt ¼ teaspoon ground coriander 1 roasted red pepper (freshly roasted or from a jar), drained, cut in 8ths 1 can (14-15 ounces) chick peas, drained, rinsed and drained again 2 tablespoons fresh lemon juice 1 tablespoon water 1 tablespoon tahini paste ¼ teaspoon hot sauce such as Tabasco®, optional 1 tablespoon extra virgin olive oil

1. Place the garlic clove, zest, chile peppers, cumin, herbes de Provence, salt, and coriander in the food processor work bowl fitted with the metal chopping blade. Process using Speed 12 until garlic and zest are finely chopped, about 15 seconds. Scrape the sides of the work bowl. 2. Add the roasted peppers, chickpeas, lemon juice, water, tahini, hot sauce, and olive oil. Process for 20 seconds; scrape the sides of the work bowl. Process for an additional 20 seconds. 3. Transfer the hummus to a bowl and let stand for 30 minutes before serving to allow flavors to develop. Hummus will keep covered in the refrigerator for up to a week.