1. Place the chickpeas and chopped roasted red pepper in the bowl of a food processor.
2. On a cutting board, use the side of a knife to mash the garlic cloves with 1⁄4 teaspoon of the salt, forming a smooth paste. Add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 4 tablespoons of the olive oil, the remaining 1 1⁄4 teaspoons salt, cayenne, and cumin. Process until smooth, stopping to scrape down the sides of the bowl as needed. Taste, and adjust the seasoning by adding more salt, lemon juice, and/or olive oil as needed.
3. Transfer the hummus to a wide, shallow bowl for serving. Drizzle with lemon juice and olive oil, and sprinkle with the parsley and paprika. Serve with pita bread wedges or chips.
Note: If you prefer a traditional plain hummus, simply omit the roasted red peppers and decrease the garlic to 2 cloves.
Yield: 3 cups