I adapted this recipe from the recipe The Best Hummus Ever. I made a couple of changes with the garnishes and I added the Roasted Red Pepper. The sweet pepper gives another dimension of flavor and a crunchy nutty taste from the pine nuts
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
2 Roasted Red Pepper or you can use a store bought - Add more if you want a deeper flavor of the pepper.
1 teaSpoon kosher salt - adjust as need it
1/3 cup tahini (sesame paste)
6 TableSpoons freshly squeezed lemon juice (2 lemons)- I always add more if I want more acidity.
2 TableSpoons water or liquid from the chickpeas
2 TableSpoons Olive Oil- you can add more if is need it.
1/4 cup parsley, chopped
2 teaSpoons Cumin
2 TableSpoons plain Greek Yogurt
Optional as a garnish
sprinkle some toasted pine nuts
Julianne some Roasted pepper
drizzle olive oil
In the food processor add all the ingredients until become smooth and creamy.
Taste and adjust the seasoning until you are satisfied
Special Note: It's very important to leave the hummus overnight to mix and concentrate the flavors.
Recipe by Spoonabilities at https://www.spoonabilities.com/roasted-red-pepper-hummus/