ingredient!
1 (15 ounces) can garbanzo beans, drained
1 (4 ounce) jar of roasted red peppers
3 tablespoons lemon juice
1 1 / 2tablespoons tahini
1clove garlic, chopped
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1/2 cup crumbled feta cheese
Preparation!
In an electric blender or food processor, puree chickpeas, red peppers, feta, lemon juice, tahini, garlic, cumin, cayenne and salt.
Process, using long pulses until the mixture is fairly even and slightly fluffy.
Be sure to scrape the mixture out of 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 in advance and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving.