Roasted Red Pepper Humus (a recipe from Linda Matthie-Jacobs’ Light the Fire)

2 garlic cloves, peeled
3 red bell peppers, roasted, peeled, and chopped
19 oz. can garbanzo beans, drained, and rinsed
3 tbsp. fresh lemon juice
2 tbsp. tahini or smooth peanut butter
1 tsp. ground cumin
½ tsp. cayenne pepper or hot pepper sauce
3 tbsp. chopped cilantro or parsley

Place garlic cloves in the bowl of a food processor and process until finely minced. 
Place peeled peppers, garbanzo beans, lemon juice, tahini, cumin, and cayenne pepper 
in food processor and process until smooth. Scrape down sides of the bowl as necessary. 
Add cilantro and pulse quickly to mix.

You may need to add more hot sauce or cayenne pepper if not spicy enough for your liking.

Place in a serving bowl and allow to sit for 30 minutes before serving to allow flavours to blend.

Server with Jalapeno flavoured taco chips or anything else you like.

Gabriele