Ingredients

Scale

1 15-oz. can chickpeas (a.k.a. garbanzo beans), drained
1/4 cup extra virgin olive oil
2 Tablespoons tahini (sesame seed paste)
Juice of 1 lemon (about 1/4 cup)
2 – 4 cloves garlic
1/2 teaspoon salt

For roasted red pepper hummus: 1 large red bell pepper

Instructions

Put all ingredients in a food processor or handi chopper and blend until smooth. If the mixture is too thick, add a little water.
For roasted red pepper hummus: roast a red bell pepper on the grill or in the oven on broil on all sides until the skin is blackened. Place in a bowl while it’s still hot and cover with a plate to seal in the moisture. Let sit until cool. The peel should come right off. Pull out the core/seeds as well. Blend the roasted red pepper with the hummus. If a little heat is desired, add a bit of red pepper flakes or Sriracha and blend some more, adjusting the amount of peppers to your liking.
At serving time, put the hummus in a small bowl and drizzle with a bit of extra virgin olive oil. Garnish with parsley, if desired.

Notes

If you want to make both flavors, double everything but the bell pepper.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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