Roasted Red Pepper Hummus

---

ALL YOU NEED:

• 2 cans of chickpeas
• 1/2 cup extra virgin olive oil
• 1/2 lemon, juiced
• 2 tablespoons roughly chopped fresh parsley leaves
• 2 cloves garlic, peeled
• 1 1/2 teaspoon salt
• 1/2 teaspoon dark Asian sesame oil
• 1/2 to 1 teaspoon ground cumin
• Ground black pepper
• 1/4 cup water
• Paprika, for garnish

 
In a blender combine all the ingredients except the parsley and pepper paprika, those are to be used for garnish.

Blend on low speed until smooth you'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil and water to help things along.

Be sure to combine the bell pepper and tahini to the hummus mix!


FOR THE BELL PEPPER:
 
I sliced and cleaned out 1 red bell pepper, placed them on a baking sheet. Use parchment paper! Baked them for 25 minutes at 450 degrees. When they're done let them cool and then peel the skin off. (This was annoying!) Chop and combine with hummus!
 

FOR THE TAHINI:
 

• 1 cup sesame seeds
• 2-4 tablespoons olive oil (I used coconut)

 
Roast sesame seeds in wide frying pan over low heat. The recipe said medium, but they will burn fairly quickly so, I feel like low heat is the way to go.

Roast them for 5 minutes--make sure to stir them frequently. Once you can smell them take them off the heat and transfer to your processor!

Let them cool for a few minutes before blending. Blend until gritty--almond flour-like texture.

Add oil and preferred seasonings and blend until smooth........not gritty. It must be smooth and lava-like!

Combine both the hummus mixture and tahini mixture in your food processor until smooth and enjoy!