Red Pepper Hummus

2 large red bell peppers or ¾ cup jarred roasted bell peppers

1 can (15 ounces) chickpeas drained and rinsed, or 1½ cups cooked chickpeas.

¼ cup tahini up to ½ cup for a richer hummus. Best if from hulled sesame seeds. Substitute 2 tablespoons extra virgin olive oil.

3 tablespoons fresh lemon juice or more to taste

½ clove garlic or more to taste

½ teaspoon ground cumin

1 teaspoon salt or more to taste

subheading: Serves well with:

1 sprinkle flat-leaf parsley

1 pinch paprika

1 drizzle extra virgin olive oil

2 to 4 pita bread

Directions at theplantbasedschool.com

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