Roasted Red Pepper HummusAdapted from Back to Her Roots
2 cups chickpeas
1 Tbsp. 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
Combine all ingredients, minus olive oil, into a food processor. Pulse until all incorporated. Turn food processor on medium-high and stream in olive oil. Let processor for 5-7 minutes, or until fluffy and smooth.
Makes 12-1/4 cup servings.