Roast Red Pepper Hummus

Roast Red Pepper HummusYield: 4 cups

3 red bell peppers3 cups chickpeas, canned or cooked and rinsed1 tablespoon fresh minced garlic1 cup tahini (sesame butter)1/2 cup fresh lemon juice1 tablespoon paprika1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon salt1/2 teaspoon cayenne pepper3 tablespoon virgin olive oil1/4 cup fresh minced parsley
Place the whole peppers in an oven-proof skillet and set them to cook in a preheated 450 F. oven. Turn the peppers every 10 minutes; roast them for approximately 30 minutes or until the skins have blackened. Place the roast peppers directly from the oven into a paper bag and seal it closed. Allow the peppers to rest for 10 minutes in the bag, this will loosen their skins. Remove the peppers from the bag and while holding them under cool running water, peel away the black skins and remove the stems and seeds; all that should remain is the flesh of the roast peppers.
Combine the roast peppers, chickpeas and garlic in a food processor and pure until smooth. Add the tahini, lemon, paprika, chili powder, cumin, salt and cayenne pepper; pure another minute until the mixture is very smooth.
To serve: place the hummus on a large plate that has been lined with lettuce leaves. Make an indentation in the center of the hummus and pour in the olive oil. Sprinkle the parsley across the hummus and serve with Arabic flatbread or pita.