Roasted Red Pepper Hummus

Ingredients:
1 can (15 oz.) garbanzo beans, drained
1 jar (4 oz.) roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic (or more to taste), minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
Preparation:
Combine the first 8 ingredients in a food processor or blender. Puree until fairly smooth and fluffy. Scrape the sides of the blender or processor between pulses.
Transfer to serving bowl and refrigerate for at least 1 hour. (This dip can be made up to 3 days ahead of time.)
Return to room temperature before serving. Top with chopped fresh parsley and serve.
Notes:
Serve with toasted pita bread or pita chips to enhance the presentation of the hummus.

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