Roasted Red Pepper Hummus

Serve with assorted veggies and pita bread cut into wedges and lightly toasted. Tahini is a sesame paste which can be found in the Mediterranean foods section of your market. 

1 (15 oz) can Garbanzo Beans, drained
1 (4 oz) jar Roasted Red Peppers
3 TB Lemon Juice
1 1/2 TB Tahini
1 Clove Garlic, minced
1/2 tsp Ground Cumin
1/2 tsp Cayenne Pepper
1/4 tsp Salt
1 TB chopped Fresh Parsley

In an electric blender or food processor, puree the garbanzo beans, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, 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.)

Sprinkle the hummus with the chopped parsley before serving.

Serves 8.