• 1 can garbanzo beans, drained (15 ounce can)
• 1 jar roasted red peppers (4 ounce)
• 3 T lemon juice
• 3 T tahini
• 3 cloves garlic, minced
• 1/2 t cumin- ground
• 1/2 t cayenne pepper
• 1/4 t salt
• 1 T Cilantro- thinly sliced
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 fairly 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.
The hummus can be made up to 3 days ahead and refrigerated. Serve at room temperature for optimal eating enjoyment. Sprinkle the hummus with the chopped cilantro before serving.