Roast Red Pepper Hummus

INGREDENTS NEEDED:

• 1 can of 12oz chickpeas—rinsed
• 2 medium size  red bell peppers
• 1 tablespoon fresh minced garlic
• 1/2cup tahini (sesame seed paste)
• 1/2 cup fresh lemon juice
• 1 tablespoon paprika
• 1 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper-optional
• 3 tablespoon virgin olive oil
• 1/4 cup fresh minced parsley

PREPARATION:

• preheated 450 F. oven, place peppers on backing sheet and roast them, turning the peppers every 10 minutes; roast them for approximately 30 minutes or until the skins have blackened. Place the roast peppers directly from the oven into a bowl or container and seal with lid or plastic warp. Allow the peppers to rest for 10 minutes, this will loosen their skins. Remove the peppers from the container and remove the blackened skins and seeds.
• Combine the roast peppers, chickpeas and garlic in a food processor and puree until smooth. Add the tahini, lemon, paprika, cumin, salt and cayenne pepper; puree another minute until the mixture is very smooth (optional—you may add a table spoon time of water if you prefer it to be a bit smoother)
• To serve: place the puree of hummus in a deep large plate and make an indentation in the center of the plate with the back of spoon. Pour the olive oil in the indentation then sprinkle with the Presley. Serve with Pita bread. (Optional –cut pita bread into triangles and place on baking sheet for 5 minutes at 350 F, remove and enjoy as a great dip.

   Butheina Alnounou