ROASTED RED PEPPER HUMMUS by NancyC
Makes about 2 cups

1 (15-ounce) can garbanzo beans (chickpeas), drained
3/4 cup roasted red bell pepper pieces from a jar, drained
1/2 cup tahini
1/3 cup lemon juice
2 to 3 Tablespoons olive oil (start with 2 and add 1 more if consistency is too thick)
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon ground paprika
1/8 teaspoon ground cayenne pepper
1 teaspoon cumin
1 teaspoon salt
Optional: 1 to 2 Tablespoons additional finely chopped roasted red bell pepper from jar, for garnish

In a high-speed blender or food processor, add all ingredients and mix until everything is well blended.

Spoon hummus into a serving bowl and garnish with chopped roasted red bell pepper if desired. Serve with crackers, tortilla chips, fresh veggies, or warmed or toasted pita bread. Note: the garlic and pepper flavor get a little stronger the day after this hummus is made.

Recipe from NancyC | nancy-c.com