Red Roasted Pepper Hummus

So here we go again…it is another rainy day…I know that some of you will just kill me for saying that but I just long for the warmth of the sun…however I thank Allah for his bless all the time…Today will be a very busy one…I have so many errands to run and my kids will be taking their Taekwondo test for the 2nd black belt..I am crossing my fingers and praying for them as they have been working really hard lately…
Yesterday, I had the chance to tackle my freezer and to see what is hidden in there…you know how you keep pilling things up and when you want to cook, you think there is nothing there so you go out and buy more? Does that sound familiar to some of us…well yesterday was the moment of truth for me and I found many things that can help me whip up a nice meal in a snap. So for Lunch, I made lamb stock from a big bag of bones I had in the freezer; the plan is to make a soup today. I found some red roasted peppers and I knew that I had many bags of garbanzo beans (Hummus) in there as I cooked a full bag last week. So to support the leftovers I had for lunch yesterday, I made a nice Red Roasted Pepper Hummus. This dish serves as a lovely side dish in the upcoming summer time where many people like to grill.  
Red Roasted Hummus
1 can garbanzo beans, rinsed and washed (I used dried beans which I cooked at home keeping some of the cooking liquid to help loosen the mixture)
1 medium size red roasted pepper peeled (I roast mine in the oven, usually buy a lot when they are cheap, put them in a baking tray sprinkle with some olive oil and in the oven at 180 degrees and turn them till they have some black spots. I put them in a big glass bowl, cover with plastic wrap to help peel them easily later on. If am freezing those, I keep the peel and wrap each pepper in a freezer bag. Just defrost, peel and use…yum)
1 clove of garlic minced
1 lemon juiced (you can use more if you like your mixture extra tart)
¼ cup tahini (sesame paste)
Minced parsley for garnish

Put all ingredients expect the parsley in a blender or a food processer and mix till you have a very smooth paste. You can add some water if it is too thick and make sure to taste it to check the salt and lemon ratios. Spread in a serving plate, sprinkle with parsley and you can use some whole garbanzo beans in the middle and splash with some extra virgin olive oil. Enjoy!!!


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