Hummus 'Roasted Red Pepepr

By Kwasome

**ATK:We recommend Joyva or Krinos tahini and Pastene chickpeas. The hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick.

Ingredients

• 3 tablespoons juice from 1 to 2 lemons
• 6 tablespoons tahini , stirred well (see note)
• 2 tablespoons extra-virgin olive oil , plus extra for drizzling
• 1 (14-ounce) can chickpeas , drained and rinsed (see note)
• 1/4 cup jarred roasted red peppers , rinsed and dried thoroughly with paper towels
• 1 small garlic clove , minced or pressed through garlic press
• (about 1/2 teaspoon)
• 1/2 teaspoon table salt
• Pinch cayenne
• 2 tablespoons toasted sliced almonds
• 2 teaspoons chopped fresh parsley

Preparation

Step 1

1. Measure lemon juice and reserve in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in small bowl or measuring cup.

2. Process chickpeas, peppers, garlic, salt, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

3. Transfer hummus to serving bowl, sprinkle almonds and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.