Red bell peppers always add a sweet brightness to recipes, particularly this hummus spread. It’s particularly good on fresh multigrain bread and topped with cucumbers, crisp romaine lettuce and diced jalapeño chiles.  

•  1 (15 oz) can garbanzo beans, save liquid
•  2-3 ounces roasted red bell peppers, drained
•   ¼ cup tahini
•   4 tablespoons lemon juice
•   3 cup water, use liquid from garbanzo beans
•   Sprinkle garlic powder or fresh garlic clove, minced
•   ½ teaspoon Deb’s Seasoning (page 269)  
•   Salt, to taste

 Drain garbanzo beans and save the liquid for thinning the hummus later.  Place all ingredients and 3 cup fluid drained from garbanzo beans in a blender or food processor. Blend until smooth. If necessary, thin the mixture by adding more of the liquid from the beans. Taste and adjust seasonings. Store in refrigerator.

 Hint:

   If you buy your hummus, always try to find the brands that are oil-free.