1-- (15-ounce) can garbanzo beans, drained and rinsed, liquid reserved, or 1 1/2 cups of cooked garbanzo beans, drained with at least 1/4 cup cooking liquid reserved
1tablespoon tahini (sesame seed butter)
1/4cup lemon juice
3-- green onions, sliced
1tablespoon minced or pressed garlic (about 3 cloves)
1teaspoon ground cumin
1/2teaspoon black pepper
1/2cup roasted red peppers, packed in water
Place all ingredients, except reserved bean liquid, in food processor or blender and process until smooth. Add reserved bean liquid as needed for a smoother consistency.
Stored in a covered container in the refrigerator. Leftover Roasted Red Pepper Hummus will keep for up to three days. Keep whole wheat pita or veggies on hand for a quick meal or snack. Makes about 2 cups.