Serve this spicy red pepper hummus with pita bread! You can cut pita bread into wedges and toast it for a different taste sensation.
Ingredients
- garbanzo beans: 1 can (15 ounce can, drained)
- roasted red peppers: 1 jar (4 ounce jar)
- lemon juice: 3 Tbsp
- ½ tablespoons tahini: 1 piece
- clove garlic: 1 piece (minced)
- ground cumin: 0.5 tsp
- cayenne pepper: 0.5 tsp
- salt: 0.25 tsp
- fresh parsley: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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In an electric blender or food processor, purée garbanzo beans, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Use long pulses to process until mixture is fairly smooth and slightly fluffy, scraping down the sides in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour or up to 3 days.
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Return to room temperature and sprinkle with chopped parsley before serving.
