1 - 15.5 ounce can chickpeas, rinsed
1 clove garlic
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons tahini
1 teaspoon ground cumin
Kosher salt
1/4 teaspoon paprika
1/2 cup roasted red pepper
1) In a food processor, puree all of the ingredients. You may want to add a tablespoon or two of water to attain your desired consistency. Transfer to a bowl. If you want to be a little fancy, drizzle with a bit of olive oil.
Source of recipe: This recipe was derived from a basic hummus recipe from a magazine clip my mom gave me.