Roasted Red Pepper Hummus
Preparation Time: 10 minutes
2 roasted red peppers, skinned and seeded
4 cups cooked chick peas (we slow cook ours for 3 1/2 hours)
1/2 cup water
1/4 cup olive oil
1/4 cup fresh parsley, leaves only
3 tbsp tahini
Juice of 1 lemon
3 cloves of garlic
1/2 tbsp cumin
1 tbsp sea salt
Pinch of cayenne or chili flakes, adjust to your liking!
Belnd all ingredients in blender or food processor until smooth and serve.
Makes 4 cups, enough to snack on and refrigerate for up to 5 days.
From the Wanigan Kitchen