Spiced Sweet roasted red Pepper Hummus

1 (15 ounce) can garbanzo beans, drained

1 (4 ounce) jar roasted red peppers

3 tablespoons lemon juice

1 ½ tablespoons tahini

1 clove of garlic, minced

½ teaspoon ground cumin

½ teaspoon cayenne pepper

¼ teaspoon salt

1 tablespoon chopped fresh parsley

In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt.  Process using long pulses, until the mixture is 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. 

Sprinkle the hummus with the chopped parsley before serving. Goes well with chopped carrot sticks or celery sticks.