Roasted Red Pepper Hummus

• 1 16oz can of chickpeas (garbanzo beans), drained.
• 1/4 cup liquid from can of garbanzos.
• Juice from 1/2 lemon (2-3 tablespoons).
• Juice from 1/2 lime (2-3 tablespoons).
• 1 1/2 tablespoons of tahini.
• 2 medium-sized cloves of garlic, crushed (mince first, then use a pestle and mortar to crush) Note: a clove is an individual piece of the larger garlic bulb.
• 1/2 teaspoon salt.
• 1 teaspoon pepper.
• 1 teaspoon curry powder.
• 2/3 teaspoon cinnamon.
• 2 tablespoons extra virgin olive oil.
• 3/4 cup roasted red peppers (2 halves or 1 whole roasted red pepper) from a jar of roasted red peppers in oil.

1. Drain garbanzos and set aside proper amount of liquid from can. Combine all ingredients in a blender or food processor, adding the liquid last. Blend for 3-5 minutes on a medium or high speed until contents are creamy and smooth. You may have to stop a few times and use a spoon to mix ingredients and scrape the sides, then continue blending.

chickpeas, liquid from, lemon, lime, garlic, salt, pepper, curry powder, cinnamon, extra virgin olive oil, red peppers

Taken from www.epicurious.com/recipes/member/views/roasted-red-pepper-hummus-50079807 (may not work)