Roasted Red Pepper Hummus

• 15 ounces chickpeas (garbanzo beans) 1 can, drained
• 4 ounces sweet red bell peppers, roasted 1 jar, thinly slice half and finely chop the other half
• 2 tablespoons tahini (sesame paste) sesame paste
• 1 small garlic cloves minced
• 3/4 teaspoon cumin or to taste, ground
• 1/4 teaspoon cayenne pepper or to taste
• 1 x salt to taste
• 3 tablespoons lemon juice or to taste, freshly squeezed
• 4 tablespoons olive oil, extra-virgin
• 2 tablespoons cilantro freshly chopped, or parsley leaves

1. In a food processor, add the chickpeas, thinly sliced roasted red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt to taste.
2. Process until the mixture is very smooth.
3. Scrape the mixture off the sides of the food processor once or twice.
4. Transfer to a serving bowl.
5. The hummus can be made up to 3 days in advance and keep it chill in the frige.
6. Top with finely chopped roasted peppers, chopped cilantro leaves or parsley just before serving.
7. Serve with warm pita bread.

chickpeas, sweet red bell peppers, tahini, garlic, cumin, cayenne pepper, salt, lemon juice, olive oil, cilantro freshly

Taken from recipeland.com/recipe/v/roasted-red-pepper-hummus-52346 (may not work)