Garlicky Roasted Red Pepper Hummus

I've been fiddling with this recipe for years to keep trying to make what I think is a really good hummus. This is probably going to be my final product for quite a while. Hummus is so versatile: you can use it as a dip or as a sandwich spread. And, it's healthy and tasty to boot! Hope you like this version as much as I do.

Garlicky Roasted Red Pepper Hummus

As a dip with fresh garden picked radishes, whole wheat pita chips, baby carrots, zucchini and celery. Yummy!

As a sandwich spread for a nice lunch or an easy dinner with chips and one of my mom's homemade pickles, of course!

Garlicky Roasted Red Pepper Hummus

Ingredients:

1 - 15oz. can of garbanzo beans, drained
1 Tbs. tahini
1 and 1/2 Tbs. lemon juice
1 and 1/2 Tbs. olive oil
1/2 cup roasted red bell peppers - I usually buy jarred peppers, unless I'm taking the time to roast them myself. A little liquid that clings to the peppers is all right.
4 or 5 cloves of garlic, chopped
1/4 tsp. of salt

Directions:

Simply pour all the ingredients into a food processor (I hope you have one) and blend until it is a nice, smooth consistency. I like my hummus pretty smooth, so it may take a minute or more to achieve that. (If you don't have a food processor, soften the garbanzo beans and garlic by cooking them in water for a few minutes, then drain. Try mashing with a potato masher.) Makes a fantastic dip or sandwich spread. Feeds five hungry vegans.