Roasted Red Pepper Hummus

2 cans chickpeas

1/2 cup roasted red bell pepper

3 green onions, sliced

1/4 cup freshly squeezed lemon juice

1 Tablespoon tahini

3 garlic cloves, minced or pressed

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/4 cup bean cooking liquid or vegetable broth

1. Place the chickpeas, red peppers, green onions, lemon juice, tahini, garlic, cumin, and pepper in a food processor or blender and process until smooth. Add bean cooking liquid as needed to facilitate processing and achieve a smoother consistency.

2. Stored in a covered container in the refrigerator, leftover Roasted Red Pepper Hummus will keep for up to 3 days.