Hummify Me!!

Roasted Red Pepper Hummus

 

	30 oz canned chickpeas (undrained)
	7 oz roasted red peppers (packed in water), bottled, drained
	3 clove(s) (medium) garlic clove(s)
	3 Tbsp canned tahini
	1 Tbsp olive oil
	6 Tbsp fresh lemon juice
	1 tsp curry powder
	1/2 tsp ground cumin
	1/2 tsp ground coriander
	1 1/4 tsp table salt
	1/2 tsp black pepper, freshly ground   Drain chickpeas, reserving 1⁄4 cup of liquid. Place chickpeas, reserved liquid and remaining ingredients in a food processor; process 2 minutes or until very smooth. Cover and chill 2 hours. Serve with pita wedges or baked tortilla chips (need to count POINTS values for pita or chips). Yields about 1⁄4 cup of hummus per serving.  This hummus is even tastier after being refrigerated overnight.  2 points per serving. The second batch I made I left out the cumin, curry and coriander.  I liked it much better.