Roasted Red Pepper Hummus

My dad comes from an Israeli family, so naturally we eat a lot of hummus. However, most of it is either store bought or from a restaurant. Hummus seemed to be fairly easy to make, so a few nights ago I decided to give it a shot. I whipped out my food processor, and within minutes I had this delicious Middle Eastern dip.

Roasted Red Pepper Hummus

1 15 oz. can garbanzo beans, drained (chick peas)

1/3 cup roasted red peppers

2 tbsp. tahini (sesame paste)

1-2 cloves garlic

1 lemon, juiced

1 tsp. salt

2-3 tbsp. extra virgin olive oil

In a food processor, blend the first 5 ingredients. When smooth, while food processor is still on, slowly drizzle in olive oil until the desired consistency is reached. It should be smooth, but thick. When serving, top with a drizzle of olive oil and a pinch of paprika.