Roasted Red Bell Pepper & Chipotle Hummus

• 2 (15 ounce) cans garbanzo beans
• 3 tablespoons tahini paste (well mixed)
• 1/3 cup olive oil
• 1/4 cup water
• 1/3 cup lime juice, freshly squeezed
• 2 tablespoons chipotle hot sauce (canned)
• 1 chipotle pepper (canned)
• 2 roasted red peppers, seeded & skinned
• salt, to taste
• pepper, to taste

1. *Rinse and Drain Garbanzo Beans. Rub skins off beans with fingers and discard. This is very tedious, and you do not HAVE to do it, but I found that it helps in making my hummus very smooth and creamy.
2. *Place Garbanzo Beans in salted water, in a pot over high heat. Bring to a boil for 10-15 minutes. Drain and place in Food Processor. Cool for 15 minutes.
3. *Add remaining ingredients and blend until very smooth.
4. *If the mixture is dry, add a bit more water to smooth out.
5. *Serve the Hummus with soft Pita Bread or Pita Chips. I LOVE it when still warm, but it will last for several days in the refrigerator.
6. *This is a great make-ahead party pleaser.

garbanzo beans, tahini paste, olive oil, water, lime juice, hot sauce, pepper, red peppers, salt, pepper

Taken from www.food.com/recipe/roasted-red-bell-pepper-chipotle-hummus-379802 (may not work)