Hummus is one of those basic foods that we often take for granted. It is tasty and versatile, often showing up in unexpected places. For variety, spread it on a sandwich with ripe tomato and sprouts, roll it in a tortilla with grilled peppers and spring mix, and of course it makes an awesome dip for pita chips or raw veggies. This roasted red pepper version is divine, but if you prefer your hummus plain, omit the red peppers and add 1/4-1/2 cup water, adjusting until you get a smooth and creamy consistency.
1 can garbanzo beans, drained
3 tablespoons tahini
2 1/2 whole roasted red peppers
1 small clove garlic
4 tablespoons lemon juice
1 teaspoon salt
Add all ingredients to food processor and process until smooth and creamy. If your hummus is too thick, add water a little at a time until you reach the desired consistency. For the best tasting hummus, refrigerate for 1-2 hours before serving.