Roasted Red Pepper Hummus

Heidi introduced me to plain hummus, as well as this version with the roasted red peppers. This one is by far my favorite, and I make it often. It especially good with carrot sticks, crackers, tortilla chips and pita chips.

Roasted Red Pepper Hummus

1 ( 15 oz.) can garbanzo beans, drained
1/2 of a (12 oz.) jar of roasted red peppers
4 TBSP. lemon juice
1/4 - 1/3 cup tahini
1 tsp. salt
1 clove garlic, minced
1-2 TBSP. olive oil

Remove half of the roasted red peppers from the jar, and drain. Store the jar with the remainder in the fridge. In a food processor, combine the beans, drained red pepper, lemon juice, tahini, salt and garlic. Pulse until well mixed. Add the olive oil and mix until smooth. This can be served immediately, or covered and chilled until ready to serve. Store any leftovers in the fridge.
Makes about 2 cups.