2-15 ounce cans chickpeas, drained
1 large red pepper
1 tablespoon fresh rosemary, chopped
6 tablespoons tahini
Juice of 3 large lemons
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon soy sauce
2 teaspoons cumin
1/2 cup olive oil
dash cayenne

Rinse chickpeas and place in a saucepan covered with water. Bring to a boiland simmer 30-60 minutes, adding more water if necessary.Drain. Slice red pepper, take out seeds, roast under broiler until skin is turning black, 3-6 minutes. Place in bag or wrap in a clean kitchen towel for a minute so heat will loosen skin. Run under water and remove skin with fingers. Place skinned, roasted red pepper, garlic, parsley, and rosemary in a blender or food processor and mix till smooth. Add chickpeas, tahini, lemon juice, salt, cumin, olive oil, soy sauce, black pepper and mix to form a thick paste. Add more olive oil or water to thin if necessary. Season with cayenne.