I used to buy a lot of the packaged, prepared roasted red pepper hummus. Then I discovered how easy - and economical - it is to make it from scratch.
Homemade hummus is so much fresher tasting, and you can control the ingredients per your own personal taste. Here is my own version of homemade roasted red pepper hummus. Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.
1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
3 or 4 ounces roasted red pepper from a jar (half of a 7-ounce jar, or about 1/2 cup), drained
1 small clove garlic, crushed through a press or finely minced
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt
Combine all ingredients except the reserved chickpea liquid in a blender or food processor. Puree until fairly smooth. If too thick, add some of the reserved chickpea liquid, 1 tablespoon at a time until desired consistency.
Serve at room temperature or lightly chilled.
-- 8 appetizer servings