Herb & Roasted Red Pepper Hummus

To roast red bell peppers:
Slice peppers in half and clean the seeds and stem from each side. On a foil-lined baking sheet, place red bell pepper halves, open side down. Drizzle with olive oil (about a 1 teaspoon per pepper). Rub each piece to help coat with oil. Place on the top rack in the oven for about 7 minutes on the broil setting. Be sure to watch them when they near the end of their cooking time. They should look charred! When finished in the oven, immediately place into a large ziplock back and seal tightly. Let sit for 20 minutes. Remove from bag, and skin should peel away easily! Discard the skin.

To make the hummus:
Add the drained chickpeas to the food processor bowl fitted with the flat blade. Add the tahini paste. Blend for 1 minute. Meanwhile, coarsely chop the roasted red bell peppers along with the garlic, basil and parsley, lemon juice, salt and pepper, and a few shakes of cumin, chipotle powder, and just a pinch of cayenne pepper. Blend for another 1-2 minutes, until a fairly smooth consistency, streaming in the olive oil, as needed. Taste and adjust flavors as needed. Garnish with paprika.

Optional: Cut whole wheat pita bread into triangles. Lightly spray with olive oil, spread onto a baking sheet and place in a preheated oven at 400 degrees F for about 7-10 minutes. Be careful not to burn them! Serve alongside hummus for a great healthy treat!