Add the sliced peppers and 1 teaspoon of the olive oil in a frying pan on medium high heat.
Sauté until peppers are turning soft, about 5-6 minutes, then add garlic.
Cook for 2-3 more minutes, or until red peppers begin to char slightly.
Optional, keep a little of the peppers on the side for topping or garnish.
Place the ingredients including the roasted red peppers and garlic into a food processor or blender. Mix on high speed for 1-1.5 minutes until smooth.
Spoon out or use a spatula to place the hummus into a serving bowl.
If desired, garnish with peppers previously set aside and parsley.
Notes
You can use jar or canned precooked roasted red peppers as well. You can also grill red peppers on a grill to get more of a smoked barbecue taste.Using tahini gives the hummus a smooth almost creamy taste and consistency. You can substitute with cashew or almond nut butter if you cannot find tahini.