Ingredients

3/4 cup chopped jarred roasted red peppers

1 (15-ounce) can chickpeas

1/4 cup fresh lemon juice- about 1 large lemon

1/4 cup tahini

1 small garlic clove- minced

2 tablespoons extra virgin olive oil- plus more for serving

1/2 teaspoon ground cumin

Pinch cayenne pepper (optional)

2 to 3 tablespoons water

Salt to taste

Directions

Step 1)In a food processor combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 more seconds

Step 2)Add the olive oil- minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice

Step 3)Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended

Step 4)Open, drain, and rinse the chickpeas

Step 5)Add half of the chickpeas to the food processor and process for 1 minute

Step 6)Scrape sides and bottom of the bowl. then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes

Step 7)Add the roasted peppers (save some to top) and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on slowly add 1 to 3 tablespoons of water until you are happy with the consistency

Step 8)Add salt if needed

Step 9)Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers. Store homemade hummus in an airtight container and refrigerate up to one week.