Roasted Red Pepper Hummus
- 2 cups cooked, cooled garbanzo beans (chickpeas), drained (bean recipe "how to")
- Mince the cooked garlic reserved from cooking the beans
- 4-5 roasted red peppers (try making 1 or 2 red roasted jalapeño or poblano peppers for a little spicy flavor effect)
- 3 Tblspns lemon Juice
- 1 ½ Tblspn Tahini (optional)
- ½ tspn cayenne pepper
- ¼ tspn salt
- 2 Tblspns Fresh Parlsey
In a blender or food processor, add all ingredients except the Parsley and pulse until smooth and slightly fluffy. Make sure to scrape the mixture off the sides of the container in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. This can be made up to 3 days ahead and kept refrigerated to bring out to room temperature for serving.
Sprinkle the hummus with the paprika & chopped parsley before serving.
Serve with pita bread cut into triangles, or fresh toasted bread, sliced thinly and cut into smaller sized pieces, falafel, drizzle olive oil and serve with cut veggies such as carrots, celery, turnips, radishes, really just about anything will make a delicious appetizer or party dip.