Hummus with Roasted Red Peppers

1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed (see Notes), or 1 cup (250 mL) dried chickpeas, soaked, cooked and drained

¼ cup (50 mL) tahini

¼ cup (50 mL) freshly squeezed lemon juice

2 cloves garlic, minced

Half roasted red bell pepper, peeled and thinly sliced (see Notes)

1 tsp (5 mL) ground cumin

¼ tsp (1 mL) salt, or to taste

Water, optional

Directions at cookstr.com

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