Red Pepper Hummus

• 1 3/4 cups cooked chickpeas or 15-oz. can chickpeas, rinsed and drained
• 1/2 cup diced roasted red bell pepper
• 3 Tbs. sesame tahini
• 2 Tbs. fresh lemon juice or to taste
• 1 large clove garlic, halved
• 2 tsp. ground coriander
• 1 tsp. cumin seeds
• 1 tsp. harissa or 18 tsp. cayenne pepper, or to taste
• 1 tsp. salt or to taste
• Oil-cured black olives for garnish

1. In food processor or blender, add all ingredients except olives and process until smooth.
2. If mixture seems too thick, blend in 1 to 3 tablespoons of reserved chickpea liquid or water to create desired consistency.
3. (It should be fairly thick for a sandwich filling, thinner for a dip.)
4. Taste and add more lemon juice, harissa and/or salt if needed.
5. Transfer to bowl and garnish with olives.

chickpeas, red bell pepper, sesame tahini, lemon juice, clove garlic, ground coriander, cumin seeds, cayenne pepper, salt, black olives

Taken from www.vegetariantimes.com/recipe/red-pepper-hummus/ (may not work)