Roasted Red Pepper Hummus

This is the "finale" for hummus for now. What better way to celebrate than with my most recent find?? 

Last month, I went to the beach with some friends for the day. We decided to take an ice chest with fruits and vegetables (we're on the eating healthy bandwagon, people! Desperate times call for desperate measures! ;) ), and one of the things in there was roasted red pepper hummus from the grocery store. FROM THE GROCERY STORE!!!! And it was DELICIOUS! 

I vowed then and there to duplicate it at home. You get to benefit from my find now! 
The recipe that I found didn't quite cut it, so I altered my own recipe and it was wonderful! However, this time I added tahini to it... And this is when I rediscovered that tahini and I have a love/hate relationship. Mostly hate. But we will survive.  So, if you don't like tahini, leave. it. out. Amen! 

I hope that you thoroughly enjoy this hummus recipe (and the others)!!

Happy eating,

~HB~      

Roasted Red Pepper Hummus

1 can (15 oz.) Great Northern Beans, rinsed and drained 
1 cup. Roasted Red Bell Peppers, roughly chopped 
1/4 C. Tahini
3 T. Lemon Juice
1 clove Garlic
Salt & Pepper, to taste
1 T. fresh Parsley (1 tsp. dried will work)
Olive Oil

In a food processor, combine the first 7 ingredients together; pulse until combined.  Turn the processor to blend continually and slowly drizzle olive oil in a steady stream until it's at creamy consistency. (I never really measure it, I just "eyeball.")  
For dippers, I normally use pita chips, carrot sticks, bell pepper strips, and celery.