Roasted Pepper Hummus

1 1/2  cups cooked chickpeas (one can drained, save liquid)
2 tablespoons tahini (optional)
1/4 cup lemon juice
2 garlic cloves, crushed
1/2 cup -3/4 cup roasted red  or yellow peppers (depending on taste)

Put all ingredients in food processor and process until smooth. Add water a tablespoon at a  time if too thick or the liquid from the canned chickpeas.

I used roasted yellow peppers and three of us ate this in one sitting as a dip for vegetables and as a filling for whole grain tortillas.

Added: I have been making this without the tahini and using fire roasted peppers so that smoky taste is predominate. Very good with pita, on vegetables, as a topping for grains.

Kids rated this 9/10