Roasted Red Pepper & Almond Hummus

I love sharing the food that I make on this website but as I've mentioned before, sometimes (okay more than sometimes), I get sick of taking photos of the food. Like when I made this hummus. I couldn't be bothered to put it in a separate container to showcase it better, and hey maybe it will be interesting for someone to see what my food processor looks like! By the way, I really don't like this food processor. It doesn't shred/grate very well (or I don't know what I'm doing - possible) and it has this place in the lid where food can shoot out of it (if that makes sense) and it always leaks out whatever I'm making.

Anyway! On to the hummus. Supremely delicious. I love the addition of roasted red peppers and almonds. I think this hummus takes the place of my old favourite hummus. It's really flavourful and tastes & feels really creamy. I've also tried the olive & sun dried tomato hummus from the same cookbook (Eat, Drink & Be Vegan) but wasn't a fan of that one.

If this sounds good, you might also like:
Olive Tapenade
Cheddar Ale Dip
Grape Tomato Salsa
Pan-Fried Onion Dip

Roasted Red Pepper & Almond Hummus
Adapted from Eat, Drink & Be Vegan

Makes about 2 1/2 cups

1/2 cup raw almonds (with skins on)
2 tbsp red wine vinegar
2 tbsp olive oil
2 cups cooked chickpeas (about a 19oz can)
1/2 cup roasted red peppers (from jar), excess liquid drained or patted off
2 medium garlic cloves, sliced (less if you're not a super garlic person)
1/2 tsp salt
freshly ground black pepper to taste
2-4 tsp water (to thin dip as desired)
1/4 cup fresh parsley, chopped

In a food processor, add 1/2 cup almonds and pulse until very fine. Add vinegar, oil, chickpeas, roasted red peppers, garlic, salt and pepper. Puree until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl several times. Once smooth, add parsley and puree briefly to lightly incorporated ingredients.