Roasted Red Pepper Hummus
1 (15 oz) can chickpeas, undrained
1 (15 oz) can chickpeas, drained - you might reserve liquid for later, in case the hummus is too thick, although I never need this
¾ cup - 1 cup jarred roasted red pepper (I used ¾ cup)
¼ cup sesame seeds
1 tablespoon olive oil
¼ cup lemon juice
1 clove garlic, peeled
1 teaspoon cumin
salt, to taste
cayenne pepper, to taste
Set your blender on it's highest setting and blend until smooth. If you don't have a very powerful blender, you may need to add more liquid. If you're concerned your blender isn't powerful enough, you may also want to peel the chickpeas before blending. Once smooth, season with salt and optional cayenne, to taste.
This tastes even better once it's had a chance to chill in the fridge, so I'd definitely recommend making this a few hours before you actually need it.
I love serving this with a variety of vegetables, pita bread, tortilla chips, and crackers! This is also great in wraps and sandwiches, too!