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Peppers and Hummus Dressing
from the kitchen of Sharmagne Leland-St. John

1 large red pepper, cut into squares
1 large green pepper, cut into squares
1 large golden pepper, cut into squares
1 large orange pepper, cut into squares
4 ounce container of hummus
olive oil
balsamic vinegar
mustard seed
black peppercorns
onion powder
garlic salt
chili peppers
Kalamata olives

Wash and seed the peppers cut into small squares. 
Place them into an iron skillet and sauté in their own
 juices until soft.  Turn them into a bowl and drizzle the
olive oil over them.  Sprinkle balsamic vinegar to taste.
 In a mortar and pestle, coarse  grind the spices and
season the peppers with same.  Spoon the hummus
 into the bowl, toss well and serve while still warm.
Garnish with Kalamata olives and tear drop or cherry




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