Red pepper hummus

I love the taste of fresh hummus. Did you know hummus is made from mashed garbanzo beans (chickpeas)? The other day my son bought a container of red pepper hummus from the store and was bragging on how good it was. So I decided to make some fresh, it goes very quickly with a food processor. We did a taste test, my fresh red pepper hummus versus his store bought. Mine clearly won. If you have never tried hummus this is a great recipe to taste. Serve with pita bread or fresh cut up vegetables. I also use it has a sandwich spread instead of butter.

INGREDIENTS

• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 2 tablespoons chopped cilantro
  

DIRECTIONS

1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, cilantro and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)