Roasted Red Bell Pepper Hummus (Tahini Free!)

So easy, so good.  You can either make your own roasted red bell peppers or buy them in a jar...your choice.  Next, I'm going to try adding artichokes instead of bell peppers.

1 (15 1/2-ounce) can chickpeas/garbanzo beans, rinsed and drained
2 cloves garlic, peeled
1 T. lemon juice
1 t. cumin powder
1/2-1 t. salt (to taste)
1/4 cup water
2 T. olive oil*
1 roasted red bell pepper, skin and seeds removed (or one small jar)

Put everything in a food processor or a blender and puree until smooth.  Use as a dip or spread on sandwiches or tortilla wraps.  Yum.  We use it as a dip with carrots, Triscuits, Wheat Thins, pretzel chips, rye crisps from Trader Joe's, Melba Toast...the possibilities are deliciously endless.

* If you don't care about calories, omit the 1/4 cup water and increase the olive oil to 1/4 cup.  It tastes significantly better!

(Check out my sweet little kitchen helper...)