Roasted red pepper hummus: it's easy, delicious, & completely irresistible. Roast 1 red pepper at 500° until skin completely wrinkles, 30-40 min. Cover with tin foil, let cool, then dice. Drain 2 c canned chickpeas & set the liquid aside. Blend chickpeas with ½ c roasted red pepper, 1 tsp kosher salt, ⅓ c tahini, 2 tbsp lemon juice, & 1 tsp thyme. Blend in the chickpea liquid as needed to reach desired consistency. Garnish with chopped parsley & a drizzle of olive oil!