Roasted Red Pepper Hummus

Preheat oven to 425 F. Place the whole red peppers and garlic cloves (no need to take the skin off) on a foil lined cookie sheet and roast for 25-30 minutes, or until the skins have started to blacken. Remove from the oven and let them cool.

In a small bowl, whisk together the olive oil and tahini. Set aside. Peel the cooled garlic and red peppers and remove the stem and seeds. Put the garlic and pepper flesh in the bowl of a food processor along with the rinsed chickpeas, salt and cayenne and process until combined. Add the juice of the lime and process again. Then as the food processor is running, drizzle in the tahini mixture and process until smooth and creamy. Garnish with parsley if desired.

Hummus will keep in the refrigerator in a sealed container for 3-5 days.

Adapted from Brown Eyed Baker who adapted from America’s Test Kitchen.