Roasted Red Pepper Hummus (Tahini-Free)

• 2 (15 1/2 ounce) cans chickpeas (garbanzo beans)
• 1 -2 garlic clove
• 1 tablespoon olive oil
• 1/2 cup roasted red pepper (I use Priano from Aldi, in water not oil)
• 1/2 lemon, juice of
• 1/2 teaspoon cumin (or more to taste)
• 1/2 teaspoon chili powder (or more to taste)
• salt

1. Drain both cans of chick peas, reserving the liquid from one of the cans.
2. Add both cans of beans to food processor along with 1-2 cloves of peeled garlic (no need to chop, the food processor will take care of that!), about half a jar of roasted red peppers in water (also add a bit of the liquid if you'd like to boost the pepper flavor), juice from 1/2 lemon, cumin, chili powder, and some salt.
3. Drizzle in olive oil (I usually use do one turn of the food processor, approximately 1 TBSP).
4. Blend for about 30 seconds. Add some of the chickpea liquid if needed to get the right consistency.
5. Continue to blend until smooth and creamy, scraping the sides and adding more liquid as needed.
6. Enjoy with your favorite veggies or pita chips. My favorites are carrots, cucumber slices, sugar snap peas, and red bell peppers!

chickpeas, garlic, olive oil, red pepper, lemon, cumin, chili powder, salt

Taken from www.food.com/recipe/roasted-red-pepper-hummus-tahini-free-498995 (may not work)