Red Pepper Hummus

1 (15-ounce) can chickpeas, drained
1 cup sauteed red peppers
1/4 cup tahini
2 tablespoons fresh lemon juice
3 to 4 cloves garlic
1 teaspoon ground cumin
Salt and ground black pepper
2 tablespoons finely chopped fresh parsley leaves

Rinse and drain 1 can of the chickpeas. Place drained chickpeas in a food processor and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.

Serve hummus with toasted pita bread or crackers.

Courtesy of Robin Miller