Roasted Red Pepper Hummus


2 cups Chickpeas (prepared—rinsed, soaked, cooked & drained)
1/3 cup Tahini (sesame seed paste – stirred if separated)
6 oz jar Roasted red peppers, rinsed and drained.
1 clove Garlic (minced)
2 TB Lemon Juice
2 TB Olive Oil
1/8 tsp Cumin
1/8 tsp Salt

1. Blend all ingredients in food processor until smooth. If necessary add 1-2 tablespoons of water to make blending easier.
2. Chill if desired.
3. Serve with crackers or as a dip for vegetables.
Makes about 16 — 2 tablespoon sized servings.