This is a modern variation of traditional hummus but with a southwestern kick. It can be served with pita chips or tortilla chips. It's simple and easy and can be used as an appetizer spread or a healthy spread for a sandwich. Ingredients 1 16-20oz can garbanzo (chick) beans 1/2 cup lemon juice 1/2 cup tahini paste 1/4 cup yogurt 2-3 cloves minced garlic 1 roasted red pepper peeled 1/2 tsp salt 1 tbs olive oil 1/4 tsp cayenne pepper (optional) 2 tbs chopped parsley for garnish black olives for garnish Directions Roast a red pepper under the broiler until charred. Then place in a plate and cover with plastic wrap so that pepper is steamed for ten minutes. This will help so that you can peel and deseed the pepper. You can also purchase the red pepper already roasted. In a food processor add the garbanzo beans, lemon juice, red pepper, yogurt, garlic, cayenne pepper and salt then blend well for 1 minute. Next add the tahini, olive oil and blend until well combined. Spread the hummus in a plate and garnish with parsley, olives and olive oil. Serve with pita, crackers or chips. This can also be stored in a tupperware in the refrigerator for about a week.