I was hesitant to make hummus because every recipe I found had some unheard of ingredient called "tahini". I had no idea what this was, but after some research, I found out that tahini is a paste of ground sesame seeds used in cooking.
And it took me awhile to find it, I had to go to Fresh Market where they have more specialized options. Now onto the recipe...
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
Directions
In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, 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.
This recipe really was so easy and makes a good bit that will last up to a week! And stay tuned because I have a series of pumpkin themed recipes just in time for the Thanksgiving holiday!
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