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In an electric blender or food processor, puree
the chickpeas, red peppers, lemon juice, tahini,
garlic, cumin, cayenne, and salt. Process, using
long pulses, until the mixture is fairly smooth,
and slightly fluffy. Make sure to scrape the
mixture off the sides of the food processor or
blender in between pulses. Transfer to a serving
bowl and refrigerate for at least 1 hour. (The
hummus can be made up to 3 days ahead and
refrigerated. Return to room temperature before
serving.)
Sprinkle the hummus with the chopped parsley
before serving.
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