2 large cloves Garlic
1 15-oz can garbanzo beans
1/3 cup Tahini
1/3 cup Fresh Lemon Juice
1/2 cup red peppers
Start by rinsing the garbanzo beans in cool water, and drain dry.
With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl.
Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Makes about 2 cups
makes 6 Servings