Ingredients

• 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 tablespoon olive oil
• salt to taste

Directions

Place chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne pepper and olive oil in a blender or food

processor and puree until the mixture is fairly smooth. Scrape the mixture off the sides of the blender or food processor, add salt to taste. Mix again until fully pureed. Transfer mixture to a serving bowl and serve immediately or refrigerate until ready to serve. Serve cold or at room temperature.