Spiced Sweet Roasted Red Pepper Hummus

INGREDIENTS
• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers (or 2 roasted bell peppers)
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 2 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

1. 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.)

2. Sprinkle the hummus with the chopped parsley before serving.

(Original recipe calls for 1/4 tsp. cayenne, and 1 clove garlic, but I like mt hummus a bit more spicy. If you don't, reduce the pepper by that amount. I also roasted my own red peppers (Place 2 red peppers on broiling pan and broil on all sides until black. Place in cold water until cool and then peel off skin and remove seeds/core).You can also buy a bag of garbanzo beans (In the dried beans section) and cook according to pkg directions. You should have enough beans to create 3-4 batches of hummus!

Serve w/ pita bread, pita chips, cucumbers, fresh bell peppers, or whatever else you can think of!