Red Pepper Hummus
3/4 of a cup roasted red peppers from a jar
1 can 15 oz. chick peas (garbanzo beans), drained and rinsed
3 Tbsp. fresh lemon juice
3 Tbsp. tahini
2 small cloves garlic
1/2 tsp. salt or more to taste
1/4 tsp cumin
2 Tbsp. olive oil, plus more for serving if desired
To a food processor (I always use my small 2 cup processor) add chick peas, lemon juice, tahini, garlic, salt and cumin. Pulse and then scrape down the sides. Add olive oil and about 3/4 of the amount of the red peppers. Pulse and then add 1 tbsp water to thin if necessary. If still too thick, you can add a small amount of more water.
Top with a small amount of the chopped peppers and serve with veggies or pita chips. Store in the refrigerator.
I like the color and it fits perfectly in my very first ever bowl that I turned on a potter's wheel several years ago.