Roasted Red Pepper Hummus and Crudite
Use the pulse on your processor, or a potato masher, for a coarse textured dip.
1) Coarsely chop the roasted red peppers and place them in a food processor with the lemon juice and garlic. Pulse-grind the peppers to get them going, then scrape in the prepared hummus and process until the dip is smooth and evenly red in colour.
Transfer the dip to a bowl and garnish with the parsley and crushed red pepper flakes. Serve with the vegetables.