Ingredients
480 g can garbanzo beans, drained
125 g jar roasted red or orange peppers
3 tbsp lemon juice
1½ tbsp tahini
1 clove garlic, minced
½ tsp ground cumin
½ tsp cayenne pepper
½ tsp SIDS SALT & PEPPER
1 tbsp chopped fresh parsley
Directions
In an electric blender or food processor, puree the chickpeas, roasted peppers, lemon juice, tahini, garlic, cumin, cayenne, and SIDS SALT & PEPPER. Process, using long pulses, until the mixture is fairly smooth and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving)
Sprinkle the hummus with the chopped parsley before serving.
