Spiced Sweet Roasted Red Pepper Hummus

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Spiced Sweet Roasted Red Pepper Hummus

 

1 (15 ounce) can garbanzo beans, drained

1 (4 ounce) jar roasted red peppers

3 tablespoons lemon juice

1 1/2 tablespoons tahini

1 clove garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/4 teaspoon salt

1 tablespoon chopped fresh parsley

 

In an electric blender or food processor, puree the chickpeas, red peppers,

lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long

pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure

to scrape the mixture off the sides of the food processor or blender in

between

pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The

hummus can be made up to 3 days ahead and refrigerated. Return to room

temperature

before serving.)

Sprinkle the hummus with the chopped parsley before serving.