Roasted Red Pepper Hummus
Quick, easy to make, and it's also very tasty. Serve this freshly homemade hummus with store-bought or homemade pita bread.
chickpeas (garbanzo beans)
1 can, drained
roasted red bell peppers
1 jar, thinly slice half and finely chop the other half
tahini (sesame paste)
or to taste, ground
or to taste
or to taste, freshly squeezed
olive oil, extra-virgin
freshly chopped, or parsley leaves
In a food processor, add the chickpeas, thinly sliced roasted red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt to taste.
Process until the mixture is very smooth.
Scrape the mixture off the sides of the food processor once or twice.
Transfer to a serving bowl.
The hummus can be made up to 3 days in advance and keep it chill in the frige.
Top with finely chopped roasted peppers, chopped cilantro leaves or parsley just before serving.
Serve with warm pita bread.