Roasted Red Pepper Hummus

2 cans chickpeas, rinsed & drained and blanched in boiling water (about 1 minute)

Juice of 2 lemons, plus more as needed

3/4 c. tahini

1/3 c. olive oil

3 garlic cloves

Salt & pepper

1 roasted red pepper

1 T. cumin or paprika

Fresh parsley for garnish

In a food processor, puree warm chickpeas, lemon juice, garlic and 2/3 cup water or chickpea liquid for 3-4 minutes or until smooth. Add tahini and puree 1 minute, adding 1-2 T. water if necessary. Add roasted red pepper and puree 1 more minute. Season with salt and pepper. Taste and adjust seasonings (add more lemon juice, if you like.) Serve, drizzled with a little olive oil and sprinkled with a bit more cumin or paprika and some parsley.