Roasted Red Pepper And Rosemary Hummus - cooking recipe

Ingredients

2 (15 ounce) cans chickpeas, rinsed
1 large red pepper
1 garlic clove, finely diced
1 cup Italian parsley (large flat leaves)
2 medium green onions, finely chopped
1 tablespoon fresh rosemary, finely chopped
6 tablespoons tahini
3 whole lemons, juiced
1/2 - 1 teaspoon salt
1/2 - 1 teaspoon black pepper
1 tablespoon tamari or 1 tablespoon soy sauce, to taste
2 teaspoons cumin, to taste
1/2 cup olive oil
1 dash cayenne pepper, to taste
Garnish
Hungarian paprika

Preparation

Rinse chick peas and place in saucepan with water to cover.
Bring to boil and simmer for 30-60 minutes to further soften, adding more water when necessary (This step really makes a big difference: Without cooking, you get more of a gritty store bought consistency; WITH cooking, you get a true authentic creamy consistency).
Drain in strainer and set aside.
Slice red pepper in half and take out seeds.
Roast halves under broiler or on grill until skin is blackened (approximately 3-5 minutes).
Place red pepper, garlic, parsley, onions, and rosemary in food processor and mince very finely.
Add chick peas, tahini, lemon juice, salt, cumin, olive oil, and tamari or soy sauce to food processor and mix to form a thick paste, blending for about 10 minutes total with all the taste testing and tweaking of taste (To thin consistency if desired, add more lemon juice, olive oil, or lemon juice/water combination).
Season with cayenne pepper to desired spiciness.
Transfer to lidded container and store in refrigerator for 12-24 hours to age.
To serve, spread to 1/2 inch thickness on plate, drizzle with olive oil, sprinkle with Hungarian paprika and cumin for color and to taste.
Serve with sliced, toasted pita, sliced baguette, or vegetables.