ingredient !
1(15 ounce) can garbanzo beans, drained. 1(4 ounce) jar roasted red peppers. 3tablespoons lemon juice. 1 tablespoons tahini. 1clove garlic, minced. 1teaspoon ground cumin. 1teaspoon cayenne pepper. 1teaspoon salt. 1tablespoon chopped fresh parsley
1cup crumbled feta cheese
Preparation !
In an electric blender or food processor, puree the chickpeas, red peppers, Feta, 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. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving