Roasted Red Pepper Hummus

From the Progressive Dinner

Dana Fuller's

Roasted Red Pepper Hummus

2 15 oz cans garbanzo beans, drained

1/3 C. olive oil

3 T. lemon juice

1 t. tahini (Ilenia says you can omit that, I haven't tried that)

1/2 t. salt

1 t. cumin (you can omit and just sprinkle some on top if you like)

2 cloves garlic

1/2 t. salt

6 oz. roasted red peppers (about half of a jar, reserve some of its juices)

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Mix everything in a food processor or blender until smooth. Add the juice from the roasted red peppers to get it to the right consistency. (About 1/3 c. of juice)? Continue to blend until smooth.

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Serve with veggies or pita bread.