Roasted Red Pepper Hummus

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups cooked chickpeas, peeled
• 1/3 c. tahini
• 1 handful fresh parsley
• 1-12 oz. jar roasted red peppers, drained (or 2-3 fresh peppers, roasted, peeled and deseeded)
• 1 tbsp. cumin
• 3 tbsp. lemon juice
• 3-4 tsp. minced garlic, jarred (1-3 cloves, if fresh)
• Salt and pepper, to taste
• 1/4-1/2 c. olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain the roasted red peppers and pat them dry. If using fresh peppers instead, roast, peel and deseed them first, then let them cool.

2. Add the chickpeas, tahini, parsley, red peppers, cumin, lemon juice and minced garlic to a food processor.

3. Pulse, then process until mostly smooth, scraping down the sides as needed.

4. With the processor running, slowly drizzle in the olive oil until the hummus is creamy and spreadable. Use the smaller amount first and add more to reach your preferred texture.

5. Season with salt and pepper to taste, process briefly to combine, then taste and adjust the seasoning.

6. Transfer to a bowl and serve at room temperature, or cover and chill until ready to serve.