Roasted Red Pepper HummusSubmitted by: BACKTOHERROOTS
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
Makes 12-1/4 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user BACKTOHERROOTS.