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