Roasted Red Pepper Hummus
2 cans (15 ounce) garbanzo beans, drained and rinsed
2 whole roasted red peppers from jar or 3/4 cup chopped roasted red pepper
3 cloves of garlic
1/4 cup tahini
2 to 3 tablespoons fresh lemon juice
1/4 cup olive oil
1 to 2 tablespoons water
1/2 teaspoon ground cumin
1/2 teaspoon or more kosher salt
Pinch of cayenne pepper
Combine all ingredients in a blender or food processor and process until smooth. If too thick add a bit more olive oil or water.
Hummus can be stored, covered, in the refrigerator for a few days. Great with pita bread or pita chips.