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