Roasted Red Pepper & Garlic Hummus

• 1 (796 mL) can of chickpeas (drained)
• 2 roasted sweet red peppers
• 1 whole head of garlic roasted
• 5 tablespoons fresh lemon juice
• 1 & 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 2 tablespoon chopped fresh parsley
• 1 teaspoon pure extra virgin olive oil

Roasting the red peppers and garlic.

Set oven to broil on either high or 500 degrees F. Coat red peppers with canola oil or vegetable oil in a pan and place on top rack of oven. Leave for just under 10 minutes or until the top side is blackened a bit, flip over peppers and do the same to the other side. When both sides are blackened, take out and cool.

Turn oven to bake at 400 degrees F and take whole head of garlic and cut the top off. Wrap aluminum foil around garlic like a cup and pour olive oil on top. Place in a pan on middle rack and leave for about 30 minutes until tender.

When both red peppers and garlic have cooled, peel skin off red peppers and take seeds out. Pop garlic cloves out of the shells.

Hummus

Add all of the ingredients together in a food processor except olive oil and blend. If you find it needs more liquid to blend and don’t want more lemon then you can substitute with any of the following: chicken broth, vegetable broth, olive oil or water.

When it is all blended put in container and garnish with olive oil and parsley. Enjoy with warm pita bread.