I found this recipe for roasted red pepper hummus and decided to do a test batch. It was so good it was gone on no time so I had to make more. So this is the second batch.

 

 

 

 

Yes, a mini food processor! New Christmas goodies.

 

 

Start with chopping some garlic.

 

 

Remove stems from some parsley.

 

 

drain 2 cans of chickpeas.

 

 

Into the food processor or blender add parsley, lemon juice,

 

 

garlic,

 

 

olive oil,

 

 

salt,

 

 

cumin, cayenne and coarsely ground pepper. Process until blended.

 

 

Next add chickpeas and roasted red peppers. If you’re using a mini food processor I suggest doing it in small batches.

 

 

I found only filling it about half full worked best and it didn’t make that funny noise like it might just stop at any point.

 

 

Toss in sesame seeds and serve with pita chips or carrots if you’re going gluten free and don’t have any gluten free pita chips.

 

 

Easy Roasted Red Pepper Hummus

Made from Heidi Pronk’s recipe on TasteofHome
Ingredients

    1/3 cup lemon juice
    5 teaspoons olive oil
    2 sprigs fresh parsley, stems removed
    1 teaspoon minced garlic
    1/2 teaspoon salt
    1/2 teaspoon ground cumin
    1/4 teaspoon cayenne pepper
    1/4 teaspoon coarsely ground pepper
    2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
    1 cup roasted sweet red peppers, drained
    1/4 cup sesame seeds, toasted

Directions

    In a food processor, combine the first eight ingredients. Cover and process until blended. Add beans and red peppers; cover and process until smooth.
    Transfer to a small bowl; stir in sesame seeds.