Instructions

1. In a food processor, puree the red peppers, chick peas, tahini, lemon juice, cayenne pepper, salt, garlic and cumin. Puree using pulse setting on food processor for long pulses until well blended and smooth. In between pulses, open food processor and scrape sides of processor to ensure proper mixing.
2. Once puree is well blended and smooth, transfer into a serving dish and refrigerate for at least 2 hours to let flavors blend.
3. To serve, let Hummus first stand until at room temperature. Sprinkle with parsley and serve with baked pita bread or crackers. Humus will keep for up to 3 days in refrigerator.