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To roast red bell peppers: Slice peppers in half and clean the seeds and stem from each side.
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On a foil-lined baking sheet, place red bell pepper halves, open side down.
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Drizzle with olive oil (about a 1 teaspoon per pepper).
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Rub each piece to help coat with oil.
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Place on the top rack in the oven for about 7 minutes on the broil setting.
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Be sure to watch them when they near the end of their cooking time.
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They should look charred!
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When finished in the oven, immediately place into a large ziplock back and seal tightly.
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Let sit for 20 minutes.
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Remove from bag, and skin should peel away easily!
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Discard the skin.
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12
To make the hummus: Add the drained chickpeas to the food processor bowl fitted with the flat blade.
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Add the tahini paste.
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Blend for 1 minute.
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Meanwhile, coarsely chop the roasted red bell peppers along with the garlic, basil and parsley, lemon juice, salt and pepper, and a few shakes of cumin, chipotle powder, and just a pinch of cayenne pepper.
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Blend for another 1-2 minutes, until a fairly smooth consistency, streaming in the olive oil, as needed.
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Taste and adjust flavors as needed.
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Garnish with paprika.
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Optional: Cut whole wheat pita bread into triangles.
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Lightly spray with olive oil, spread onto a baking sheet and place in a preheated oven at 400 degrees F for about 7-10 minutes.
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Be careful not to burn them!
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Serve alongside hummus for a great healthy treat!
