Red Pepper Hummus

1 large red pepper
1 (15 oz) can chick-peas, rinsed and drained
1 garlic clove
1/4 cup lemon juice
3 tablespoons tahini
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 tablespoon light soy sauce
1 1/2 teaspoons cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon salt

Broil the pepper on a foil-lined baking sheet 5 inches from the heat source for 5 minutes on each side or until the skin is blackened and blistered.  Place in a heavy duty sealable plastic bag.  Seal the bag and let stand for 10 minutes to loosen the skin.  Peel the roasted pepper, cut into pieces and discard the seeds.

Combine the roasted pepper, chick peas, garlic, lemon juice, tahini, oil, parsley, soy sauce, cumin, cayenne and salt in a food processor container and process until smooth, stopping once to scrape down the side of the container.  Spoon into a serving bowl.  Garnish with a fresh cilantro sprig and red pepper strips. 

Serve with crackers or pita chips.

**May substitute 1/2 (7 ounce) jar roasted sweet red peppers, drained and chopped, for the fresh red pepper.  Omit roasting directions and proceed with recipe.